Chestnut Malabi Recipe

1. Mix and dissolve

In a medium bowl whisk together the cornstarch with 1/4 cup of the milk until fully dissolved and lump-free. Set aside.

2. In a medium saucepan over medium heat combine the remaining milk, heavy cream, sugar, light brown sugar and salt. Warm gently, stirring occasionally, until steam begins to rise and sugars are dissolved (do not boil).

3. Stir 1/3 of the hot milk mixture into the cornstarch slurry to temper it, whisking vigorously to combine. Return the tempered slurry to the saucepan with the remaining milk and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

4. Once thickened, reduce heat to low and whisk in the chestnut purée and vanilla until smooth and evenly incorporated. Heat for another 1–2 minutes to warm the chestnut through, but do not boil.

5. Taste and adjust sweetness or salt if necessary. Remove from heat and let cool slightly for 10 minutes, then divide the malabi among 4 serving glasses or ramekins. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate at least 2 hours or until set, about 2–4 hours.

6. In a small saucepan combine the cranberries, granulated sugar, orange juice, orange zest and water. Stir to combine and bring to a simmer over medium heat.

7. Simmer gently, stirring occasionally, until the cranberries have burst and the mixture thickens to a jammy consistency, about 8–12 minutes. If you prefer a smoother jam, mash some of the berries with the back of a spoon or pulse briefly with an immersion blender (cool slightly before blending).

8. Remove from heat and let cool to room temperature. The jam will continue to thicken as it cools. Transfer to a small bowl and refrigerate until ready to assemble (can be made up to 3 days ahead).

9. Line a small baking sheet or plate with parchment paper. In a small nonstick skillet over medium heat combine the sugar and water. Stir gently until the sugar dissolves and the mixture comes to a gentle simmer.

10. Add the cacao nibs and the pinch of salt, stirring to coat the nibs evenly. Continue to cook, stirring constantly, until the syrup reduces and the sugar recrystallizes onto the nibs and they appear glossy and slightly dry, about 3–4 minutes. Be careful not to overcook; nibs can become bitter if burnt.

11. Immediately transfer the cacao nibs to the prepared parchment and separate them with a fork if they clump. Allow to cool and harden completely, about 10 minutes. Break up any clusters before using. Store in an airtight container for up to 3 days.

12. Spoon about 1 to 1.5 tablespoons of the cooled cranberry jam into the center of each chilled malabi, creating a shallow well or ripple. The jam should sit on top rather than sink if the malabi is properly set.

13. Sprinkle each portion with a teaspoon of candied cacao nibs and about 1/2 tablespoon of the toasted chopped hazelnuts or roasted chestnuts for crunch.

14. Garnish with two small mint leaves (or micro mint) on each serving and dust lightly with powdered sugar if desired.

15. Serve chilled. Leftover malabi will keep refrigerated, covered, for up to 3 days; cranberry jam and candied nibs stored separately for up to 3 days.