2. Beat the cream until soft peaks form. 3. In another bowl, beat together the chestnut puree and icing sugar. Beat in the custard. Finally, add the cranberry and rum mix, and mix well in.

Add the chicken stock and chestnuts, bring to a simmer, and cook gently for about 30 minutes until the chestnuts are tender. Purée the soup in a blender until smooth. Add the cream, and simmer ...