Chestnut parfait with chocolate Sauce
4 dl of fresh cream, 4 egg yolks, 200 g. cooked chestnut purée, 10 g. gelatine sheet, 2 dl milk, 150 g. sugar, For the sauce: 200 g. plain dark chocolate, 5 dl fresh cream
Beat the egg yolks with the sugar lightly. Pour into the warm milk and simmer for 2-3 minutes. Add the gelatine, chestnut purée and leave to cool stirring occasionally. Whip the cream and fold it in gently. Fill the moulds and place in the freezer for 2-3 hours. Remove the parfaits by dipping the moulds into hot water and place them carefully on a plate. Heat the cream. Cut up the plain dark chocolate into small pieces and add to the cream until a smooth consistency is obtained. Decorate with a few small knobs of whipped cream, chocolate drops and the cooked chestnuts.
Recommended wine:
Chinomoro