Chestnut pudding

For the cream:
100 g of dark chocolate, half a shot glass of rum, candied orange peel

Pass the chestnuts through a potato ricer. Mix the resulting purée with the bread soaked in milk, squeezed and crumbled, two egg yolks beaten with the sugar, the potato starch and, lastly, the egg white beaten until stiff.

Combine the ingredients and pour the mixture into a buttered mold dusted with sugar, cooking it in a bain-marie in the oven at 180°C for half an hour.

Prepare the cream by melting the chocolate in a bain-marie with the rum and a little water. Remove from the heat and add the candied peel cut into small pieces.

Turn the pudding out onto a serving dish and cover it with the cream.