Chestnut Mousse with Amaretti

Boil chestnuts, and let them cool before peeling the shell and the skin.

Cook the peeled chestnuts with milk in a pan till mixture is reduced and thick.

After pureeing the mixture in a vegetable mill, transfer it back to the pan, add sugar and cook together for about 10 minutes.

Pour the cream obtained directly into a glass, layer jelly and top with crumbled Amaretti d’Italia’s.

Garnish with one Amaretto and orange zest.