Chestnut Parfait

Ingredients

• 350 g fresh chestnuts
• 1 vanilla pod
• 200 ml milk
• 2 very fresh eggs
• 80 g sugar
• 3 tbsp rum
• 200 g whipping cream
• 150 g lingonberries (jarred)
• 50 ml red grape juice
• 2 tbsp Grand Marnier
• 5 tbsp powdered sugar

Instructions

1. 1.

   Score the tops of the chestnuts crosswise and simmer in a pot with water for about 10 minutes. Then rinse, drain, and peel. Split the vanilla pod lengthwise, scrape out the seeds, and add both to a pot with milk. Add the chestnuts and simmer for another 10 minutes. Line a loaf pan with plastic wrap. Remove the vanilla pod and puree the chestnuts.

2. 2.

   Beat the eggs with sugar until thick and frothy, then fold in the puree alternately with rum. Whip the cream stiffly and gently fold it in. Pour the mixture into the loaf pan, smooth the top, and chill in the freezer for at least 4 hours (best overnight).

3. 3.

   For the sauce, boil the lingonberries with juice once, then remove from heat and season with Grand Marnier and 2–3 tbsp powdered sugar. Take out the half‑frozen parfait about 15 minutes before serving, pour it onto a plate, and remove the plastic wrap. Slice with a damp knife and drizzle with fruit sauce. Dust with remaining powdered sugar and serve.