Maroni with Black Cherries and Whipped Cream (Monte Bianco)
Preheat the oven to 200°C(approximately 400°F). With a sharp knife make a small cut into maroni, place on a parchment-lined baking tray and roast in the preheated oven for 15-20 minutes until the shells pop. Remove, wait a bit and peel while still hot.
Reserve 6 maroni for decoration. Put peeled maroni in a pot. Add milk and sliced vanilla pod and simmer about 30 minutes until soft. Remove the vanilla pod, take the maroni out of the milk and press through a potato ricer.
Mix in sugar, cocoa and 2 cl (approximately 1/2 ounce) rum. Puree with some of the vanilla milk until smooth. Distribute into one or more serving bowls. Beat heavy cream half stiff and garnish the top of the chestnut puree it. Serve with black cherries.