Macerate the currants and raisins in the rum for 30 minutes. Beat the egg yolks with 3 tablespoons sugar until thick. Heat 2 1/2 cups crÅme fraöche until it starts to simmer. Off the heat, beat in the egg yolks and cook, whisking constantly, over low heat until it thickens. Do not let it boil. Add the chestnut purÄe, vanilla essence, the currants, raisins and rum. Mix well and refrigerate for 1 hour. Whip together the rest of the crÅme fraöche and the sugar until firm. Fold into the chestnut mixture. Butter a savarin mold and fill it with the mixture. Cover with aluminum foil and refrigerate for 12 hours at least. One hour before serving, take it out of the refrigerator. Unmold onto a serving plate that has been in the freezer for 15 minutes. Decorate with whipped cream and glacÄed chesnuts.
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1 1/2 cups sweetened chestnut purÄe
3 3/4 cups crÅme fraöche
6 tbsp sugar
4 egg yolks
3/4 cup rum
1/2 cup dried currants
1/2 cup golden raisins
1 tsp vanilla essence
For the decoration:
1/2 cup whipped cream
8 glacÄed chestnuts
1 tbsp unsalted butter
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30
mn
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10
mn
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You can replace the raisins with leftover bits of glacÄed chestnuts and macerate them in rum.
