Prepare a thick custard, boil the vanilla milk, pour it gently over the beaten egg yolks with 50 g of sugar.
Thicken the cream over low heat, stirring constantly. Remove from heat just before boiling. Add the gelatin to the cream, soaked for 5 minutes in cold water. Stir well to melt, then let cool completely. Then strain the cream to remove any remaining gelatin particles.
Add the vanilla-flavored chestnut cream and the fresh whipped cream to this custard.
Flavor with old kirsch.
In a small saucepan, prepare a light caramel with the sugar cubes soaked in water. Pour it into the bavarois mold (or a ribbed or charlotte mold, with a capacity of one and a quarter liters), and coat the edges evenly, tilting it.
Pour the mixture into the mould.
Put in the fridge for several hours. The entremets must set in jelly.
To unmold, immerse the mold for 30 seconds in water at 50°C. Wipe the mold and turn it over in the center of a dish.
Surround the entremets with a bead of Chantilly cream and decorate with candied chestnuts.
Serve immediately.
