Marroni Parfait

A great cake recipe for any occasion:

Score chestnuts crosswise on the convex side. Boil milk together with the salt and the vanilla bean slit lengthwise. Add the chestnuts to the milk and cook for 30 to 40 minutes. Cool, drain and peel. Remove the brown skins as well. Pass through the finest disc of the strainer.

Bring water with sugar to a boil and then cool the syrup.

Mix the egg yolks with the sugar syrup until creamy. Stir in the chestnut puree and season everything together with kirsch. Whip the cream until stiff and gently fold into the chestnut mixture.

Line a rectangular cake pan with plastic wrap, pour in the chestnut cream and smooth it out. Freeze the cream.

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