Cooked and cleaned of brown husk chestnuts cut into pieces and ground to a paste with a kitchen combine with the orange juice. Yolks and whole egg is broken with the sugar in a water bath until a smooth white cream. Remove from heat and break another 5 minutes. Add the chestnut puree, honey and grated orange peel to taste. The cream was stirred to a dense foam and also added to the mixture. Part of the cream is packed into a small rectangular, covered with transparent foil. On it ranks a layer of washed and dried lemon balm leaves. Covered with a second layer of cream on which are arranged the other melissa leaf. Packed to rest chestnut cream and smoothed. Dessert is placed in the chamber of the refrigerator for 5-6 hours. Before serving is removed and allowed to stand at room temperature less. Cut into slices, ordered in a serving plate and garnish with pineapple chunks, chopped nuts of your choice and fresh lemon balm leaves.