Chestnut Cream

For the chestnut cream, mix sugar and egg yolks until thick and creamy. Add milk and beat over a hot water bath until firm. Stir in gelatin softened in cold water and add vanilla pulp, chestnut puree, candied fruit, orange zest and raisins. Allow the mixture to set in the icebox for 1-2 hours.

Then fold in the stiffly whipped cream, fill the cream into bowls and turn out onto the plates. Garnish the chestnut cream with chocolate sauce, chocolate shavings and brittle sprinkles.

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