For the chestnut parfait, boil the milk with the vanilla pod. Mix the sugar and egg yolks, stir into the hot milk.
Pour into a bowl, remove the vanilla pod and stir the cream until it has cooled.
Stir in the chestnut puree and rum. Beat the egg whites with the sugar until stiff and fold into the maroon cream together with the whipped cream. Quickly pour into chilled molds and refrigerate for 5 to 6 hours.
Turn out the chestnut parfait and decorate to taste.
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