Flamed Chestnut Lasagna with Quince Ragout

Mix flour, sugar, salt and vanilla sugar, then add the remaining ingredients and color with cocoa powder. Fry thin pancakes in a pan with a little oil.

Stir the chestnut puree with rum and powdered sugar until smooth. Whip the cream. Soak the gelatine in cold water, squeeze out and dissolve in a little whipped cream.

Then stir the gelatine into the chestnut mixture. Finally, fold the whipped cream into the chestnut mixture.

Line a rectangular baking pan (approx. 30 x 20 cm) with plastic wrap, then line the bottom with a layer of pancakes.

Now spread a layer of chestnut mixture on top and place another layer of pancakes on top. There should be 5 layers of pancakes and 4 layers of mousse.

Put the finished lasagna in the refrigerator and let it cool for at least 3 hours.

Before serving, cut the lasagna into equal sized pieces. Sprinkle each piece with the Demara cane sugar and flame with a small burner.

Peel, core and cut the quinces into small cubes and immediately put them in a lemon water. The quinces oxidize very quickly in the air!

Boil white wine, vanilla sugar and sugar. Add the quince cubes and cook until soft. When the quinces are soft, lightly thicken the ragout with cornstarch. Then remove from heat and let cool until still lukewarm.

Place the flamed chestnut lasagna on the plate and place a small heap of the ragout next to it.

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