Slit the peel of the chestnuts with a very sharp knife and gently boil them in salted water until soft (about 30 minutes). When cooled remove the peel and the internal skin. Crush and then chop the chestnuts in a blender. In a bowl mix them with the butter and sugar.
Butter 4 ramekins, pour in the mixture, smooth the top. Cover with waxed paper and refrigerate for at least 4 hours.
Whip the Caprino cheese and the heavy cream together. Remove the chestnut pudding from the ramekins, garnish with the caprino sauce and sprinkle with the crushed toasted almonds.
Serves 4
