Allow chestnuts to drain and make into puree with blender or hand mixer. Cut the vanilla bean lengthwise and scrape out the pulp. Boil the cow’s milk, vanilla pulp, pod, sugar and one third of the whipped cream. Add the chestnut puree. Cool. Cut out the vanilla pod. Whip another third of the whipped cream until stiff and fold into the chestnut puree. Season to taste with a little orange liqueur. Line a loaf pan (capacity approx. 1 L, or other form) with plastic wrap. Pour the chestnut cream into it. Cover and place in the freezer for at least 4 hours. To serve, turn out onto a plate, remove the foil and cut the parfait into slices. Sprinkle with chocolate shavings and peeled orange peel in fine strips. Whip the remaining whipped cream until stiff, season with orange liqueur and fine sugar and place on the table for this.
Tip: Feel free to use better chocolate – the more delicious the result!
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