Boil 1 pound of chestnuts for 20 to 30 minutes. Peel and remove the inner skin and put them through a ricer while still hot. Add ½ teaspoon powdered sugar.
Mix this well and chill. Beat 1 cup heavy cream until stiff, and add slowly juice 1 orange and 1 tablespoon Curacao. Add pureed chestnuts and beat all together thoroughly. Put back in refrigerator till cold, and then serve.
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