Chestnut Parfait with Figs

Preparation

1. For the parfait: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).
2. Add the milk, chestnut puree, Kirsch and syrup and continue to whip at top speed until the required volume has been achieved.
3. Whisk the egg whites stiff and fold into the mixture.
4. Pour into a terrine mould lined with cling film and freeze for at least 6 hours.
5. For the decoration: caramelise the chestnuts in sugar.
6. Slice the parfait and arrange on a plate with the caramelised chestnuts and halved figs.