Chestnut Purée

Put whole milk and 100 ml of cream into a saucepan and add a pinch of salt.

Add the peeled chestnuts to the pot and bring everything briefly to a boil.

Simmer the chestnuts in the milk-cream mixture for about 30 minutes until they are soft.

Puree the chestnuts together with the cooking liquid until smooth.

Season the chestnut purée with sugar and rum to taste.

If the purée is too thin, simmer it over low heat, stirring constantly, until it thickens.

Let the chestnut purée cool.

Whip 200 ml of cream with 2 tablespoons of sugar until stiff peaks form.

Press the cooled chestnut purée through a potato ricer.

Divide the chestnut purée among 4 dessert bowls or plates and serve with the whipped cream.