Chestnut and vanilla cream with chocolate

ingredients:

• 300g fresh chestnuts
• 100ml milk
• 80g Castor sugar
• 1 vanilla bean, seeds scraped
• 3 tbsp double cream
• 125g 70 per cent dark chocolate
• 125ml pure cream
• 1 egg yolk

 Topping:

• 80ml pure cream
• 50g 70 per cent dark chocolate

Method

In a saucepan, cover scored chestnuts with water and boil for 30 minutes, then peel. Reserve 4 peeled chestnuts for garnish.

Pass the rest through a sieve. Bring milk to the boil in a saucepan. Add sieved chestnuts, sugar, vanilla seeds and double cream.

Simmer for 10-15 minutes until mixture thickens. Cool. Roughly chop chocolate and place in a small metal bowl. Heat cream over medium heat to 70 degrees (hot to touch).

Pour cream over chocolate and rest for 1 minute. Stir with a whisk until very smooth. Add egg yolk and whisk again, then cool. Fill dessert glasses with some chestnut cream, chocolate cream, then more chestnut cream.

Finish with whipped cream, grated chocolate and chopped reserved chestnuts.

Serves 6 to 8 as dessert