Chestnut Parfait with Figs and Glazed Chestnuts
Line a shallow dish with plastic wrap.
Cut 4 figs into quarters. Scrape the pulp out and chop. Stir the chestnut puree with the cream, 50 gram (approximately 1/4 cup) sugar, the liqueur, and the fig pulp until smooth. Beat the cream until stiff. Fold the cream with the chestnuts and figs and transfer into the mold. Cover the bottom of the pan with the excess plastic wrap. Let freeze for at least 6 hours.
For the glazed chestnuts, caramelize the chestnuts with the remaining sugar and the butter. Once caramelized, spread onto a parchment lined sheet tray. Let cool down. Cut the remaining figs into quarters.
About 10 minutes before serving, remove the pan from the freezer. Remove the plastic wrap on the bottom and turn out onto a serving plate. Cut into slices and serve with the figs and glazed chestnuts. To serve, dust with powdered sugar.