Boil sugar with the water to the thread until a heat of 115 degrees is reached and the syrup is viscous, at the same time whip the egg yolks and kirsch until creamy, sugar syrup flow in gradually and whip the amount cooled, spread the chestnut puree through a hair sieve and mix into the amount, fold in whipped cream and pour into molds and freeze in the freezer for a day.
Dressing: Turn out parfait from mold and cut into slices, decorate with whipped cream and warm glazed chestnuts.
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