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1
Place the egg yolks in a large bowl and add the sugar and salt.
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2
Beat the mixture until it is thick, with a light yellow color.
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3
Combine the milk and vanilla bean in a saucepan and bring the mixture almost, but not quite, to the boil.
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4
Remove the vanilla bean and gradually add the milk to the egg mixture, beating constantly until all the milk is fully incorporated.
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5
Pour this mixture back into a saucepan and cook over very low heat, constantly scraping the bottom with a spoon or whisk.
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6
Cook until it coats a spoon like a thick custard.
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7
Do not let the sauce boil, or it will curdle.
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8
Immediately remove the saucepan from the stove, stirring constantly.
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9
Add the chestnut puree and mix well.
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10
Dissolve the gelatin in a quarter-cup of warm water and add this to the sauce.
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11
Stir until the gelatin is thoroughly dissolved.
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12
Let stand until thoroughly cooled.
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13
Make the creme chantilly (see recipe) and fold into the cooled sauce.
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14
Then fold in the marrons glace.
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15
Line the bottom of a 4-by-12-inch rectangular collapsible mold with parchment paper.
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16
Trim and arrange the ladyfingers across the bottom of the mold.
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17
Sprinkle with one tablespoon of cognac.
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18
Add the sauce mixture halfway up the mold, then arrange another layer of ladyfingers in the same manner as before and sprinkle with the remaining cognac.
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19
Pour the remaining mixture to the top of the mold.
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20
Let it rest for two hours in the refrigerator, wrap well and place the mold in the freezer for at least three hours or more.
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21
When you are ready to serve, unmold the neige and let it thaw for one hour in the refrigerator before serving.
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22
It may be served with a creme anglaise or a fruit puree sauce.
