In love with chestnuts/apricots

Chestnut Purée, Apricots, Orance, Japanese persimmon (Kaki)
Amaretti biscuits
Eggs, Cream, Sugar
Chestnut flour
White Chocolate
Amaretto, Apricot Liqueur, Chestnut Liquer
Ricotta, Mascarpone
Milk, Honey

Mousse: (30 minutes)
Beat 4 eggs with 80 g of sugar and 50 g of honey until fluffy, whip 250 g of cream until stiff. Mix together 80 g of chestnut purée and a shot of chestnut liqueur or 80 g of apricot purée and a shot of apricot liqueur with the warm (50º C) 100 g of white chocolate and 50 g of Mascarpone.

Semifreddo: (30 minutes)
Beat 4 eggs with 100 g of sugar and 50 g of honey until fluffy, whip 250 g of cream until stiff. Fold in 100 g of chestnut purée and a shot of chestnut liqueur or 100 g of apricot purée and a shot of apricot liqueur. Put the 80 g of puréed Japanese persimmon sauce into moulds, fill up with the chestnut or apricot mixture and leave in the freezer for 8 hours.

Tartlet: (30-40 minutes)
Beat 3 eggs and 80 g of sugar until fluffy, heat 100 g of white chocolate and 100 g of butter, mix together. Fold in 80 g of chestnut flour and chestnut purée or 80 g of apricot purée. Pour into floured moulds and fill in the middle with 50 g of ricotta and a little homemade orange marmalade. Bake for 10 minutes at 200 ºC.

Ice cream: (30-45 minutes)
Stir 4 eggs and 120 g of sugar over a bain marie, bring 500 ml of milk to the boil, carefully add to the egg mixture and leave to cool. Freeze in an ice cream maker with 100 g of chestnut purée or 100 g of apricot purée, then finally add 50 g of Amaretti biscuits and a a shot of Amaretto.