Caramelised chestnut ganache

Caramelise the sugar and vanilla pod, deglaze with the UHT cream and then add the chestnut paste, chestnut purée and glucose.
Pour over the semi-melted chocolate and cocoa butter, mix well and, when the mixture reaches 35–40°C, add the diced butter and rum.

Vanilla ice cream

Combine the milk, xanthan gum, salt, locust bean gum, trimoline, reduced rum and vanilla.
Bring to a simmer, whisking constantly, and cook for at least 2 minutes.
In a separate bowl, whisk the egg yolks and sugar.
Mix with the dairy base and bring up to 83°C, whisking constantly.
Pass through a chinois, then add the cream and mix thoroughly.
Churn as required.

Rum jelly

Boil the rum to cook off the alcohol.
Add the sugar, water and vanilla, then bring back to the boil.
Set with gelatine.
Brunoise once set.