My Mum's Chestnut and Coffee Roll20:56
Back in the seventies when my Mum used to make this no-bake roll more or less on a regular basis during the winter, the process of making it was really time consuming and a bit of a bother if you ask me. At least one kilo of chestnuts had to be cut and baked for a while, then cooked, then peeled and puréed at the end.
It's so much easier to do it nowadays with tinned purée available all year round that I really don't know why we don't find more use for it or at least use it more often for desserts like this one.
Chestnut and Coffee Roll
400 g chestnut purée
3 tbsp icing sugar (adjust to your own taste)
1 tbsp milk ( if necessary)
1 tbsp rum
3 egg yolks
3 tbsp sugar
4 tbsp strong coffee
plus for the butter-cream
200 g butter beaten with 3 tbsp icing sugar
4-5 roast chestnuts, roughly chopped ( optional)
4-5 glazed chestnuts for decoration (optional)
100 ml double cream
100 g chocolate
Mix the purée with the rest of the ingredients to get a pliable mix, then roll between two sheets of cling film into a rectangular shape, set aside.
Beat the egg yolks and sugar over water bath, until the sugar is dissolved and the mixture is creamy and pale in colour. Let it to cool down, add coffee and then combine with the butter-cream.
Spread over the chestnut rectangular, sprinkle the chopped chestnuts and roll.
Heat the double cream, add chopped chocolate and stir until completely malted. Allow few minutes to coll down then pour over the roll. Decorate with glazed chestnuts (marrons glacés) and keep refrigerated.
Take it out at least 15 minutes before serving.