Mix well all ingredients and warm to 65°C. Blend well.
Boil cream and milk, pour into yolk and sugar. Bring the mixture cook to 83°C. Cool the mixture and blend well with chestnut puree. Church in ice cream machine.
Cook water, sugar,glocose atomise,dextrose and sorber stabilizer to boil. Keep in chiller for 8 hours. Before church in ice cream machine, blend well with cassis puree.
Boil water, sugar and dextrose. Add in gelatin mass, vanilla paste and glucose syrup. Whisk it up till piping texture.
Place the marshmallow as base.Pipe the Chestnut Ice cream into Dobla Chocolate Igloo 50% full.Insert Cassis Sorbet.Insert the sugar candied chestnut.Fill full with chestnut ice creamPlace on top of marshmallow.