Chestnut Mousse, Prosciutto di Parma and Caramel Pear Sandwich

I wanted to create a Christmas sandwich that combines all I love about the four lavish weeks that end the year. Chestnuts, caramel, pear and cinnamon, this sweet aroma that welcomes me as soon as I open my spice box, and the heavy odor of my golden quince brandy shouldn't be missing. And there's more on the list, paper thin Prosciutto di Parma and fleshy thyme leaves which I use for all my wintery stews, gratins and legumes have to feature as well. This herb is the perfect match for both the chestnuts and the fruit, so there's plenty to work with between two slices of sourdough bread!

This sandwich is a bit baroque, it's luscious and sweet but with a certain finesse. The chestnut mousse (I bought the nuts pre-cooked for reasons of convenience) is velvety and smooth, refined with cinnamon, brandy, orange and cream. The pears are glazed with buttery caramel and stick to Parma's wonderful prosciutto. It's a lot to taste and enjoy, but this season demands a touch of opulence!

Chestnut Mousse, Prosciutto di Parma and Caramel Pear Sandwich

For 3 sandwiches you need

• white sourdough bread 6 slices

• Prosciutto di Parma 6 slices

• crisp pear, cut into slim wedges, 1

• butter 2 tablespoons

• granulated sugar 2 tablespoons

• chestnuts, pre-cooked and peeled, 200g / 7 ounces

• heavy cream 75ml / 1/3 cup

• brandy or port 1 tablespoon

• freshly squeezed orange juice 2 tablespoons

• ground cinnamon 1/4 teaspoon

• a pinch of salt

• fresh thyme leaves 2 tablespoons

Purée the chestnuts, heavy cream, brandy, orange juice and 1 1/2 tablespoons of the thyme in a food processor until smooth and season with a pinch of salt and cinnamon to taste.

Melt the butter and sugar in a pan. Caramelize the pear wedges in the hot brown butter for about 1 minute on each side.

Spread the chestnut mousse on a slice of bread, lay the prosciutto and pear on top and sprinkle with thyme.