Ingredients :
1Kilo of chestnuts
350g of sugar (lumps or caster)
2 sachets of vanilla sugar (or a tbsp of vanilla essence)
400ml crème fraîche
a few drops of cointreau or orange liqueur (optioal)
Method:
1 - Split the top of he chestnuts and put them in boiling water for about 5mn
2 - Take the shells off and peel them (if not ready put them back in the boiling water for a few minutes, the inner skin should come off easily)
3 - Put the chestnuts back in boiling water for about 30mn.
4 - Prepare the syrup with 1/4l of water, the sugar and the vanilla. let it cook for about 15mn on low heat.
5 - Drain the chestnuts and cook them in the syrup for another 20 mn .
6 - Keeping a couple aside for decoration, put the rest in the food mixer and let the puree cool down.
7 - Beat the cream until quite firm, put in the cointreau (if used), mix in the cold chestnut puree.
8 - Serve in coupes , decorate with the leftover chestnuts. this should make 6 large portions .