1 can (16 oz) sweetened chestnut purée
½ pint custard (made with 4 egg yolks, 1 oz granulated sugar, ½ pint milk and 1 vanilla pod - see method)
1 pint double cream
3-4 tablespoons maraschino
¼ lb packet candied chocolate orange sticks (cut in pieces)
Double cream (whipped) - for masking
Marrons glacés debris (optional)
7-8 inch diameter cake tin, or fluted jelly mould (2½ pints capacity)
To make the custard: put vanilla pod in milk and leave, covered, to infuse over low heat for 7-10 minutes, until it reaches scalding point. Meanwhile, cream egg yolks with sugar in a bowl. Strain milk on to yolk mixture and blend. Return to pan over gentle heat and stir continually with a wooden spoon. When custard coats the spoon, strain back into bowl. Leave to cool. Whip the cream until just thickening, then add the maraschino. Blend the chestnut purée, custard and cream together, add about half the orange sticks.
Turn into the mould, cover with foil and freezer paper, and tie in a polythene bag and freeze in the ice compartment of refrigerator.
Serve masked with cream and decorated with marrons glacés debris (broken pieces) and the remaining candied orange sticks.