Chestnut nests with lotus and chestnut pollen

The dish

Chef Valentina Chiaramonte presents us with a dessert that narrates the seasons and the ingredients: the roundness of the chestnut intertwines with the bitter caramel of chestnut honey, while the lotus pulp and rum jelly provide freshness and an exotic note. The chestnut pollen finishes the dish with an aromatic and mineral touch, in a balance of contrasts and woodland memories.

Preparation

For the chestnut cream

1. Place all the ingredients on the stove over low heat.
    
2. Stir often with a whisk to combine the ingredients and prevent the mixture from sticking to the bottom.
    
3. Cook until the chestnuts are soft and have absorbed three-quarters of the cooking liquid.
    
4. The mixture should not be too dry, but creamy and soft. Blend it while still hot until you obtain a smooth and homogeneous cream.
    
5. Cover with cling film in contact and let cool (in the fridge or, if possible, chill to +3 degrees).
    

For the chestnut honey caramel

1. Combine the honey and rum in a small saucepan.
    
2. Let it simmer over moderate heat until it reaches the consistency of a dense and glossy caramel.
    
3. Cool (in the fridge or, if possible, chill to +3 degrees) and store in a squeezer.
    

For the rum jelly

1. Dissolve the agar agar in the cold rum, stirring with a whisk.
    
2. Heat to 70°C to activate the thickener.
    
3. Pour the liquid onto a smooth surface and let it gel (in the fridge or, if possible, chill to +3 degrees).
    
4. Cut the jelly into small cubes.
    

For the composition

1. Place a spoonful of fresh lotus pulp on the plate.
    
2. Using a potato masher, form curls of chestnut cream to wrap together to create small nests to place on top of the lotus pulp.
    
3. Drizzle with a few drops of chestnut honey caramel.
    
4. Add three cubes of rum jelly.
    
5. Finish with a teaspoon of chestnut pollen.