Bring the milk, chestnut purée, vanilla bean and seeds to the boil over a low heat. Continuously stir until the mixture thickens. Add the cream and bring back to the boil. Remove from the heat, pass through a fine sieve and discard the vanilla bean. Transfer the chestnut purée to a clean bowl, cover with clingfilm and refrigerate until ready to use.
© 2005 Liam Tomlin. All rights reserved.