Chestnut Parfait

Beat the egg, egg yolks and sugar in a bowl until pale and fluffy, until the sugar has completely dissolved.

Thoroughly fold the chestnut purée into the egg-sugar mixture until a smooth cream forms.

Whip 200 ml of cream until stiff and gently fold it into the chestnut mixture.

Melt the white chocolate in a warm water bath and then let it cool slightly.

Whip another 100 ml of cream until stiff and gently fold in the warm melted white chocolate.

Line small molds or a loaf/rehrücken pan with cling film.

First pour in the chestnut parfait and smooth it, then add the white chocolate parfait on top and smooth that as well.

Freeze the parfait in the freezer for at least 5 hours until completely set.

Lift the parfait out of the mold using the cling film, slice and serve with fresh fruit or chocolate sauce.