Maronia Casserole with Bourbon Vanilla Sauce

In a bowl, mix the chestnuts with grated chocolate, egg yolks and rum until smooth. Beat the egg whites with sugar until stiff and fold in. Finally, mix in the breadcrumbs.

Butter small baking dishes and sprinkle with sugar.

Fill in about 3/4 of the mixture and bake in a water bath in a preheated oven at 180 °C for 20-25 minutes. For the vanilla sauce, first boil about 2/3 of the milk with granulated sugar, vanilla bean, vanilla sugar and salt.

Stir the remaining milk with egg yolks and vanilla cream powder until smooth, add and boil well. Remove the vanilla pod. Add the Bacardi and the butter cut into pieces and blend with a hand blender to a homogeneous sauce. Turn out the finished maronia casserole onto a plate and garnish with the vanilla sauce.

The dishes were provided by Le Creuset.

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