Maronimousse

Beat eggs with lactose (or sugar and water) over steam until foamy. Soak gelatin, squeeze well and stir in. Remove from steam and stir until cold. Stir in strained chestnut puree. Flavor with rum, grated chocolate and vanilla sugar. Whip cream until semi-stiff, stir some into the mixture, whip mixture briefly with remaining cream. Chill.

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