Afternoon Treat with Chestnuts

'Scald the milk with the salt and sugar

'Score the chestnuts with a knife on the wider side

'Cover with cold water and let it boil for 15 minutes

'Remove the outer shell and also the inner shell'

'As you're peeling each chestnut, let it fall into the milk'

'Cook in a bain-marie until the chestnuts are well cooked (this takes approximately 30 to 45 minutes, depending on the chestnuts)'

'Drain and use the milk for another dessert'

'Pass the chestnuts through a coarse sieve or potato ricer into the bowl they'll be served from'

'Let them heap slightly'

'Spread whipped cream over the chestnut puree without pressing'

'Refrigerate until serving time'

'Serves 8 to 10'