Anonymous Fri Oct 07 11:09:06 2005

3/4 lb. chestnuts, in shell

water, as needed

2 cups milk

sugar, as needed

1 oz. cognac

1/2 vanilla bean

1/4 cup heavy cream

Shell chestnuts by making a shallow incision in the round portion of each nut. Place in a baking pan with a small amount of water; bake at 450 degrees F for 7 to 8 minutes. Let cool; slip intact nuts from shells. Remove skins; discard. Place chestnuts, milk and vanilla bean in saucepan; heat to simmering. Simmer until all liquid has evaporated and chestnuts are tender. Rub chestnuts through sieve to puree. Weigh puree; place in saucepan. Measure enough sugar to equal half of weight of puree; add. Cook, stirring, over low heat until smooth paste forms. Remove from heat; let cool. Add cognac; blend. Whip cream to medium-stiff peaks; do not add sugar. Fold in chestnut puree.