Chestnut Mousse with Amaretti

8/10 Amaretti  macaroons

500 g Chestnuts

100 g of orange or citrus fruit jelly

1 glass of milk

100 g sugar

orange zest to taste (for decoration)

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 biscuits.

Garnish with one Amaretto and orange zest.