In heavy sauce pan, lightly caramelize 1/4 cup sugar. add 1
cup water, chestnuts and boil for about 30 Minutes, or until
tender. Maintain a little water at all times.
Cool and transfer to blender in batches, always making sure
that there is some liquid so that you get a nice thick, but
managable paste. Set aside.
In cup desolve gelatin according to directions. Gelatin should
be smooth without lumps.
In clean bowl, whip sugar and eggwhites over hot water until
sugar is desoved, then whip until stiff peeks form, off the heat.
Fold chestnut-paste, Kirsch and gelaitn into eggwhite.
After about 15 minutes, or as soon as gelatin begins to set,
fold in whipped cream.
Fill into nice bowls and chill.
Decorate with whipped cream.
This is soooo delicious!