Chestnut Purée

The chestnuts should be completely covered by the liquid so they soften evenly.

If the liquid reduces too much, add a little more milk or cream in small amounts.

For an extra-smooth purée, blend very finely with an immersion blender or pass through a fine sieve.

Add the rum sparingly at first and increase it gradually so the flavor doesn't overpower the purée.

To prevent sticking, use a heavy-bottomed pot and scrape the bottom well while stirring.

Cover the surface directly with cling film to prevent a skin from forming.