Chestnut Parfait with Caramel Cream

Warm the eggs, yolks and sugar in a water bath, then beat until cold. Mix in the not too stiffly beaten cream well (to avoid crystallization of the cream). Stir the maronimus with rum, a ladleful of parfait mixture and cocoa powder until smooth. Pour one third of the parfait mixture into a saddle mold lined with plastic wrap, mix the remaining 2 thirds with the mixed maronimus and pour it into the mold. Leave to set in the freezer for a few hours. For the caramel cream, melt the sugar and glucose on the stove. Slowly pour in the hot whipped cream, stirring constantly to avoid lumps. Then whisk very quickly. Turn the finished chestnut parfait, cut into slices, arrange and pour caramel sauce around. Garnish with chestnuts.

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