Creme Marron Recipe

2 egg whites
300 ml double (heavy) cream
60 ml/4 tbsp unsweetened chestnut puree (paste)
15 ml/1 tbsp brandy
50 g/2 oz marrons glaces, finely chopped

Caster (superfine) sugar
Cigarettes Russes, to serve

Method:

Whisk the egg whites until stiff. Whip the cream until peaking. Fold the egg whites into the cream. Beat the chestnut puree with the brandy and half the marrons glaces. Reserve 45 ml/3 tbsp of the cream mixture for decoration and fold the chestnut mixture into the remainder. Sweeten to taste with caster sugar. Spoon into six glasses. Top with the reserved cream and sprinkle with the remaining marrons. Serve with Cigarettes Russes.