Soak gelatine in cold water for 10 minutes. Heat chestnuts in boiling salted water for 18-20 minutes, drain in a sieve. Boil 50 ml vanilla pulp, whipped cream, milk and chestnuts, blend with a hand blender, season with honey and powdered sugar.
Heat the cherry brandy. Squeeze the gelatine, let it melt in the kirsch and stir it quickly into the chestnut mixture. Leave to cool for approx. 20 min. Whip the remaining whipped cream with 1 pinch of sugar until stiff. Fold in the whipped cream as soon as the mixture starts to gel. Leave to cool for at least 6 hours.
Just before serving, remove the peel from the orange so that the white skin is completely removed. Remove the fillets from between the separating skins and divide evenly among serving bowls (see recipe below). Fill chestnut mousse into a piping bag fitted with a medium hole nozzle and squirt into the hippen shells. Sprinkle thinly with powdered sugar and bring to the table garnished with mint leaves.
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