Chestnut Melting Cream

Preparation

Step 1: Prepare the gelatine

Soak the gelatine leaves in a large bowl of cold water for 10 minutes until soft. Meanwhile, crush the biscuits into coarse crumbs and divide them among the base of six glasses or coupes, pressing down lightly.

This crisp base contrasts with the melting cream.

Step 2: Heat the milk and cream

In a saucepan, pour in the cream, milk and vanilla extract. Heat over low heat until it shimmers without boiling. Off the heat, add the chestnut cream and mix until smooth and homogeneous.

The mixture must be hot enough to melt the gelatine.

Step 3: Add the yolks and gelatine

In a bowl, whisk the egg yolks with the sugar until pale. Pour the hot mixture in a stream over the yolks, whisking constantly, then pour everything back into the saucepan. Thicken for 2 to 3 minutes over low heat, stirring, then add the drained gelatine off the heat and mix until fully dissolved.

The cream should coat the spatula and stay perfectly smooth.

Step 4: Pour into the glasses

Pour the warm cream over the shortbread in the glasses, filling them three quarters full. Let them cool, then refrigerate for at least 4 hours so the cream sets. The surface should be smooth and slightly wobbly in the centre.

The cold lets the cream stabilise without becoming too firm.

Step 5: Decorate and serve

When serving, whip the remaining cream into firm whipped cream and pipe it onto each coupe. Dust with a veil of icing sugar and, if you wish, scatter a little shortbread crumb for crunch.

Serve well chilled, with a coffee or tea that highlights the roasted chestnut notes.

Step 6: Store

These creams keep for 2 days in the fridge, covered with cling film. Take them out 10 minutes before serving so they reveal all their silkiness, and add the whipped cream at the last moment so it stays firm.

The whipped cream should always be added just before serving.