Method

• 1.
  Place 2 tablespoons of cold water in a bowl and sprinkle with gelatine. Place cream and milk in a saucepan over medium heat and bring to scalding point. Pour a little over the gelatine and stir, then pour remaining cream mixture over top, stirring to combine.
• 2.
  Place the puree, vanilla and amaretto in a food processor, process to combine, then combine with milk mixture. Divide the mixture between six 125ml dariole moulds and refrigerate overnight.
• 3.
  To serve, dip the moulds in a little warm water for a few seconds, then gently ease the creams out of moulds onto serving plates. Pour over thick cream and garnish with a whole sweetened chestnut.