400gm fresh chestnuts, in shell
water, as needed
2 cups milk
1/2 a vanilla bean
3tbls Cognac or Brandy

1. Shell chestnuts by making a shallow incision ONLY in the round portion of each nut.
   
2. Place the chestnuts on a baking tray in a small amount of water and
   bake at 240c for 7 to 8 minutes.
   
3. Let cool.
   
4. Slip intact nuts from shells.
   
5. Remove the skins and discard.
   
6. Place the chestnuts, milk and vanilla bean in a saucepan and heat to simmering.
   
7. Simmer until all liquid has evaporated and chestnuts are tender.
   
8. Rub the chestnuts through a sieve to puree.
   
9. Remove from heat and let cool.
   
10. Add Cognac or Brandy and blend until smooth.