Chestnut cream with meringue topping

Ingredients for 4 servings:

• 600 g chestnuts, peeled
• 2 tbsp milk
• 60 g sugar
• 1 tbsp water
• 1 packet of vanilla sugar
• 4 cl cherry brandy
• 2 eggs, of which the egg white
• 1 pinch of salt
• 100 g sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the chestnuts in the milk until tender and then puree in a food processor. Dissolve the 60g of sugar and vanilla sugar in the water with the kirsch and reduce slightly. Add to the chestnuts and stir. Divide the mixture between four ramekins. Beat the egg whites with a pinch of salt until stiff peaks form. Add half of the 100g of sugar. Continue beating until the peaks are glossy. Then beat in the other half of the sugar. Divide the resulting meringue mixture between the ramekins along with the chestnut puree and bake in a preheated oven at 200°C for about 8 minutes. The meringue mixture should be lightly browned. Serve with coffee or tea on winter days. Or as a sweet accompaniment to goose or game.