ROASTED CHESTNUTS AND VIRGIN RAPESEED OIL. RAW CHESTNUTS AND MILK SKIN.

INGREDIENTS

For the chestnuts:
12 units of fresh chestnuts in the shell
For the milk skin: 
250 ml. of fresh non-pasteurised milk
10 ml. of fresh non-pasteurised cream       
10 ml. of whey milk protein
Other ingredients needed:
1 large table spoon of rapeseed oil
1 large table spoon of fresh milk cream

PREPARATION

Roasted and raw chestnuts:
Burn some large pieces of wood. When the wood catches, insert eight chestnuts completely into the burning embers. The chestnuts should start popping after one minute.
Remove the blackened chestnuts which should be crisp with a large black/burnt mosaic skin. Peel the remaining chestnuts and slice paper thin. 
Milk skin:
Blend the cream, milk and whey together. Place the mixture into a pot and warm gently. The milk should reach 75º C. After about ten minutes, remove the first milk skin layer followed by the second after another eight minutes. Repeat the process until the milk is finished.

TO SERVE

Cut the roast chestnuts into 24 pieces. Warm in butter emulsion; strain and add salt; then place onto the milk skin coated plate you prepared beforehand; add a little cream and rapeseed virgin oil (after they are coated in milk); cover the skin with fresh paper-thin slices of chestnuts and season with salt.