Before anything else, mix the raw cane sugar and agar together well and leave to one side. (Adjust the amount of sugar depending on the sweetness of the chestnut paste that you are using.)
Add the milk to a pan along with the mixture from Step 1, mix well and put on the heat. Be careful that the mixture doesn't boil over and stir on a low heat. Allow the mixture to boil a little.
Stop the heat and mix in the chestnut paste thoroughly.
Add in the almond essence and rum.
Pour the mixture evenly into containers and once cooled, chill and set in the refrigerator.
Serve with maple syrup if you like to finish.
Story Behind this Recipe
I made a tonne of Kazz27's chestnut paste (Recipe ID: 1226550) with the 1 kg of chestnuts that I received lately. Even though we didn't have any cream, my son told me to make some pudding..... so I came up with this fluffy dessert that's not quite purin and not quite jelly.
Use a large pan and be careful of the mixture boiling over. If you don't have almond essence, you can use vanilla essence instead.