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Prepare 1 day ahead of serving.
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To make the bavarois: beat the egg yolks with sugar.
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Bring the lowfat milk to the boil, pour a little into the yolks, mixing well, and pour it back int the saucepan.
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Cook over a low heat, stirring constantly, till the custard coats the back of the spoon.
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Strain into a bowl and add in vanilla essence to taste.
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Dissolve the gelatine in a little water and add in it to the mix, stirring well.
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Beat in the chestnut puree.
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Set the mix aside to cold thoroughly.
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Mix in the cream with a large balloon whisk.
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Lightly oil a pretty mould and pour in the bavarois.
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Cover with plastic wrap and chill overnight.
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To prepare the garnish: place the chocolate in a bowl set over warm water.
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Let the chocolate just heat and stir it well to avoid melting the nougat in the chocolate.
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Dip the marrons in the chocolate and place them on a cake cooler to harden.
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Store the marrons in an airtight container.
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To make the creme anglaise: beat the egg yolks with sugar.
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Bring the lowfat milk to the boil and pour a little into the yolks, mixing well.
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Pour the mix back into the saucepan and cook slowly till the custard coats the back of a spoon.
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Strain into a bowl and leave to cold.
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Add in vanilla essence to taste.
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Cover and chill.
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To serve: turn the bavarois out onto a flat serving plate.
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Spoon creme anglaise around it, and garnish with chocolate coated marron glaces.
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My notes: you could make it more heady by flavouring the creme anglaise with rum instead of vanilla and perhaps use some thin chocolate sauce to make a nice butterflied pattern through the creme anglaise on the plate.
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Looks very elegant.
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/MISC
