Chestnut Parfait

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 10)

Ingredients

Instructions

For a form with a volume of 1.5 liters.
Mix the egg yolks and sugar until creamy. Bring the milk with the sliced vanilla pod to the boil. Using the ladle, slowly add the hot milk to the egg and sugar mixture, stirring constantly. Then return the cream to the pan and `peel off to the rose` while stirring constantly. Stir the cream with the hand mixer lukewarm, then stir in the chestnut puree and rum and cool everything well.
Beat the egg whites with the sugar until very stiff. Carefully stir into the chestnut cream with the whisk. Whip the cream until stiff and fold in carefully. Pour into a mold and let freeze for at least 3 to 4 hours.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.