Vermicelles

500 g frozen, peeled chestnuts

defrosted, coarsely chopped

100 ml milk

100 ml cream

150 g unrefined sugar

1 vanilla pod

halved lengthwise, seeds scraped out

2 tsp kirsch

as desired

2 meringues or 12 mini meringues

250 ml cream

stiffly whipped

Preheat the cooking space to 100 °C using the steam mode. Put the chestnuts in the ovenproof dish, mix together the milk and all the ingredients up to and including the vanilla seeds, then pour over the chestnuts. Put the dish on a wire shelf in the preheated cooking space and cook for about 25 minutes. Transfer the chestnuts along with the liquid to a measuring jug, blend to a fine purée, add kirsch to taste and leave to cool.

(Pre-)heat cooking space to 100 °C with Steaming

Put the food in

Steaming 100 °C for 25 Mins

Pass the chestnut purée through a vermicelles press or ricer directly into the dessert bowls and serve with meringue and whipped cream.