Soak the gelatine sheets in cold water. Make a syrup by boiling together the water and the sugar. Leave to cool. Thin with half of the whisky. Use to lightly moisten the sponge fingers with which you will cover the bottom and the sides of a Charlotte mold, rounded sides against the mold. Coarsely mash 14 oz chestnuts, combine with the chestnut cream, flavor with the remaining whisky. Heat 1/4 of the cream, squeeze the gelatine sheets between your hands to drain, remove the cream from the heat and put in the sheets to melt. Leave to cool. Beat the remaining cream until stiff. When the gelatine is warm, add it to the chestnut cream. Then carefully mix in the whipped cream (keep a little cream aside for decoration), folding with a spatula. Pour into the mold, squeezing well, chill in the refrigerator for 12 hours. Turn out onto a dish and serve, garnished with a little whipped cream and the remaining chestnuts. You can serve with coffee-flavored custard.
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9 oz sponge fingers
1 1/2 lbs vanilla chestnut cream
2/3 lb chestnuts in syrup
4 sheets gelatine
1 2/3 cups unsweetened whipped cream
3 1/3 tbsp whisky
1 cup water
1 cup sugar
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35
mn
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Jean-Yves Delourme recommends you drink a chilled red Gamay with this dessert.
