| Pinch of Fennel Seeds | |
| 800g Chestnuts - Shelled | |
| 175ml Milk | |
| 50g Caster Sugar | |
| 50ml Rum | |
| 2 tbs Cocoa Powder | |
| Salt | |
| Whipped Cream |
| 1. | Tie the fennel seeds in a small square of muslin. Bring a pan of lightly salted water to the boil, add the chestnuts and fennel seeds and simmer for about 40 minutes. |
| 2. | Drain and peel the chestnuts, then place them in a saucepan, pour in the milk and simmer, mashing with a Wooden spoon, for 15 minutes. If necessary add a little more warm milk. |
| 3. | As the mixture is just beginning to thicken, stir in the sugar and remove from the heat. Sprinkle in the rum and cocoa and mix well. Pass the mixture through a food mill on to a serving dish to create a cone of chestnut vermicelli. |
| 4. | Decorate with rosettes of whipped cream and crystallized violets |