Chestnuts, cut crosswise, cover with water and cook until soft for about 3/4 hours, drain and peel.
Puree with milk. Mix with honey or powdered sugar, vanilla, rum and let cool.
Whip the cream until stiff, distribute in the middle of 4 large dessert plates. Press cold chestnut mass such as spaghetti ice cream through the potato or spaetzle press or through a sieve with very large holes onto the cream. Serve with chocolate sauce.
Tips:
- You can also use chestnuts that have already been cooked and peeled; simply heat it in the milk.
- A low-fat delicacy pressed over a slightly sweetened (lean) quark cream and / or pear halves (fresh or from the can).
- The chestnut mass can also be decorated on the South Tyrolean Köstenkuchen (in my recipes) filled and coated with cinnamon cream and served as a festive cake.