1 3/4 lbs. raw chestnuts, shelled and coarsely chopped (3 c.)
3 to 4 c. milk
1/2 c. sugar
1 pkg. unflavored gelatin
3 tbsp. brandy
1 tsp. vanilla extract
2 c. heavy cream, whipped and sweetened with confectioners' sugar
8 chestnuts (garnish)

In covered saucepan, simmer chestnuts in milk until tender (approximately 30 minutes). Nuts should be constantly covered with milk; add more if necessary. Drain chestnuts and reserve milk. Puree chestnuts in food processor. In small saucepan, heat 2/3 cup of reserved milk. Combine sugar and gelatin and stir into milk. Over low heat, constantly stir until sugar and gelatin have dissolved. Do not boil. Cool until lukewarm. Add brandy and vanilla to chestnuts in mixing bowl. Stir in gelatin mixture. Fold in whipped cream. Transfer to serving dishes; cover with plastic wrap and refrigerate until firm. Garnish with whole chestnuts. Serves 6 to 8.