For the mousse
250 ml milk
50 g sugar
50 g egg yolks
10 g gelatine
250 ml cream
150 g dark chocolate
50 g chestnut purée

For the pistachio and cranberry filanciera
25 g icing sugar
55 g pistachio, ground
25 g flour
50 g melted butter
80 g egg yolks
80 g egg whites
35 g sugar

For the mince meat ice cream
250 ml milk
250 ml cream
100 g mince meat
3 egg yolks
100 g sugar

For the mousse, first boil the milk with the sugar. Dissolve the gelatine in cold water. Whisk the egg yolks and add the milk to the egg yolks together with the gelatine. Add the chocolate and the chestnut purée.

For the pistachio and cranberry filanciera, mix the flour, pistachio and icing sugar. Then whisk the sugar and egg whites. Fold the dry mix and add the melted butter. Pour the mix in a mould and bake in the oven at 180°C for 25 to 30 minutes.

For the mince meat ice cream, heat the milk, cream and sugar. Beat the egg yolks and pour the milk mix in the egg yolks. Add the mince meat and churn.