Speculoos Chestnut Parfait

• 350 grams full fat cream
• 60 grams confectioner s sugar
• 1 pinch fine salt or fleur de sel
• 250 grams sweetened chestnut puree (creme de marrons, I used the one by Faugier)
• 2 eggs
• 2 egg yolks
• 6 crumbled speculoos cookies, + 2 or 3 for decoration
• 6 small meringues (25 g), crumbled + 2 or 3 for decoration
• 4 marrons glaces , chopped, for decoration - optional

1. I prefer to use silicone moulds for this recipe, as you don t need to line them and unmoulding is very easy. If you don t have silicone moulds, line one or more recipients with cling film. Set aside.
2. Whisk cream (it should be well chilled) with 30 g sugar and a pinch of salt until stiff. For best results, I always keep the cream in the refrigerator until I want to whisk it and also chill the bowl for a few minutes.rnOnce the cream is whipped, refrigerate again.
3. Over a bain marie, whisk eggs and yolks with the other half of the sugar until pale and fluffy.
4. Gently fold in the chestnut puree into the whipped cream.
5. Now fold in the cream & chestnut mixture into the whisked eggs.
6. Gently fold in crumbled meringues and speculoos cookies.
7. Fill mixture into the prepared mould(s).
8. Freeze until firm, counting 6-8 hours for one large dish, 3- 4 hours for a dish with half of the mixture, and 1.5- 2 hours for small individual servings.
9. To serve, sprinkle with more crumbled speculoos and meringues, and/or chopped candied chestnuts.

cream, confectionerubs sugar, salt, chestnut, eggs, egg yolks, speculoos cookies, meringues, glacues

Taken from food52.com/recipes/66645-speculoos-chestnut-parfait (may not work)