for 6 people

Parfait

2	fresh egg yolks
3 tbsp	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
220 g	frozen chestnut puree, defrosted, in pieces
1 tbsp	kirsch
2 ½ dl	full cream, beaten until stiff
2	fresh egg whites
1 pinch	salt
1 tbsp	sugar

Serve

100 g	dark chocolate, coarsely chopped
50 g	hazelnuts, coarsely chopped

How it's done

Parfait

Place the egg yolks, sugar and vanilla seeds in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Whisk the mixture for approx. 4 mins. until light and frothy and traces form when it is stirred. Remove the bowl from the heat, whisk briefly, allow to cool slightly. Add the vermicelli and kirsch, mix. Using a rubber spatula, carefully fold in the whipped cream. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites into the mixture, transfer to the prepared tray, smooth down, cover and freeze for approx. 6 hrs.

Serve

Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and allow to cool slightly. Remove the parfait from the freezer, tip out onto a platter, remove the cling film. Pour the chocolate over the parfait, scatter the hazelnuts on top.

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