Marron glace Christmas tree

Whip egg yolks with sugar. Meanwhile, heat 1/3 of the chestnut puree and add previously soaked and strained sheets of gelatin. Mix rest of paste together. Add whipped yolks to mixture. Whip cream with whisk and add gradually. Fill mold and freeze for approximately 6 hours before removing mold. You can remove the mold on top of a sponge cake that serves as a base. You can also add bits of candied orange peel or dried fruit to the mousse. For decoration, we can sprinkle the fir tree with anti-clumping icing sugar and top it off with bits of candied chestnuts (brown)