For the chestnut cream, roast the chestnuts on the tray in the tube and then peel them.
Boil the cinnamon and vanilla pod in the milk and add the chestnuts, cook for about 1 hour until soft (alternatively in the Kelomat 10-15 min). Pass through a sieve and sweeten with sugar.
Mix starch and egg yolk with the whipped cream, add to the chestnut pulp and cook while stirring over moderate heat until thick cream.
Flavor with kirsch, fill into bowls and let cool.
Sprinkle with grated chocolate and decorate the chestnut cream with whipped cream.
Preparation Tip:
Chestnut cream you can well prepare the day before for your guests!
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