Chestnut Cream Cups with Coffee Chantilly

Chestnut Cream

• 110 g chestnut cream

• 110 g chestnut purée

• 1 tbsp dark rum

Coffee Chantilly Cream

• 220 ml heavy cream

• 1 tbsp sugar

• 1 tsp instant coffee

• 110 ml cold strong espresso

Method

Making the Chestnut Cream

1. Chill & Prep – Place the chestnut cream into a medium bowl and let it chill.

2. Soften the Chestnut Purée – In a separate bowl, beat the chestnut purée with a spatula until it softens.

3. Combine with Rum – Stir in the dark rum and mix thoroughly until well incorporated.

4. Refine the Texture – Pass the mixture through a fine sieve to achieve a smoother consistency.

Making the Coffee Chantilly Cream

1. Whip the Cream – In a chilled bowl, whip the heavy cream and sugar until firm peaks form.

2. Dissolve the Coffee – In a small bowl, dissolve the instant coffee in half of the cold espresso.

3. Incorporate & Reserve – Stir the coffee mixture into the whipped cream gently, then set aside.

Assembling the Cups

1. Portion the Chestnut Cream – Spoon the chestnut mixture into serving cups.

2. Top with Coffee Chantilly – Pipe or spoon the coffee cream over the chestnut base.

3. Serve or Chill – Enjoy immediately or refrigerate for a more set texture.