Chestnut Quenelles

The cream works best if the ricotta and chestnut puree are at room temperature.

Chill the bowl and whisk briefly beforehand; the cream will stabilize faster.

Don't stir—fold in several portions to keep the cream airy.

Cover the surface directly (e.g. with cling film) to prevent a skin from forming.

Dip the spoons briefly in hot water and let them drain; this helps form neater quenelles.

Grated chocolate, chopped chestnuts or a dusting of powdered sugar pair well.