Chestnut parfait with chocolate bourbon caramel

Method

1. Line the loaf tin with baking paper or cling film, making sure it extends over the sides and ends. Beat the egg yolks, icing sugar and chestnut purée together using an electric whisk until smooth and creamy. In a separate bowl, whisk the egg whites until firm (the peaks won’t flop over when you lift out the beaters). In a third bowl, whisk the cream until thickened.
2. Carefully fold the egg whites and cream through the chestnut mixture until evenly combined, trying to keep the mixture as light as possible (use a large metal spoon and a figure-of-eight motion). Spoon the mixture into the prepared loaf tin and freeze overnight.
3. The next day, make the sauce. Put the chocolate, butter and sugar in a small saucepan and heat gently, stirring constantly, until melted. Whisk in the cream and cook for another 2-3 minutes to create a thick sauce. Remove from the heat, wait 5 minutes, then stir in the bourbon and a pinch of salt. Leave to cool to room temperature.
4. Dip the whole cooked chestnuts in the chocolate sauce, then put on a plate and leave to set. Turn out the parfait onto a serving platter, remove the paper or cling film, then decorate with the chocolate-coated chestnuts. Drizzle with the leftover sauce.