Chestnut Bavarian Cream

• 3T. unflavored gelatin
• 3/4 cup plus 6T. water
• 6 large eggs, separated
• 1 1/2 cups sugar
• 4 1/2 cups scalded milk
• 1 1/2 cups heavy cream
• 1 1/2 cups chestnut puree ( one 15 oz. can)
• 3 tsp vanilla
• dash of salt

1. Open the can of chestnut puree and break into tiny bits.
2. Prepare the gelatin by sprinkling 3T over 3/4 cup cold water in a bowl. Let soften for a few minutes then set the bowl in a pan of hot water to allow the gelatin to dissolve completely.
3. Prepare the milk by scalding 4 1/2 cups without allowing to boil.
4. Whisk the egg yolks and 1/2 the sugar in a large saucepan. Mix in the scalded milk whisking and stirring over low heat until the mixture is thick on a spoon, about five minutes. Take off the heat, transfer to a large bowl. Whisk in the dissolved gelatin, chestnut puree,vanilla and salt. Set aside.
   
5. Whip the heavy cream. Set aside.
6. Melt the remaining sugar and 6T water until it is a liquid syrup.
7. Whip the egg whites and add the sugar syrup in a stream while whipping, about five minutes.
8. Stir 1/2 whipped egg whites into the chestnut mixture in the large bowl. Fold in the remaining whipped egg whites and whipped cream.
9. Rinse A 3 qt. mold with water, Fill with the mixture, and chill covered with plastic wrap for at least three hours, preferably overnight.
10. To unmold, dip the mold in hot water for a few seconds. Cover with the serving dish, and invert the mold onto the dish. Decorate with chocolate shavings.