Chestnut mousse

Chestnut mousse

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 1/2 tablespoons powdered gelatine
60ml water
500g tinned unsweetened chestnut puree
500ml milk
165g sugar
1/2 teaspoon natural vanilla extract
6 egg yolks
2 tablespoons dark rum or grand marnier
250ml cream

Method

  1. Soften gelatine in water. Blend chestnut purée with milk in a saucepan and stir in sugar. Beat with an electric beater until smooth. Add gelatine mixture, bring almost to the boil, stirring to dissolve gelatine. Stir in vanilla.
  2. Beat egg yolks in a mixing bowl. Beat in a little of the hot chestnut mixture, then stir into the remaining mixture in the pan. Cook, stirring, until mixture thickens slightly. Do not boil.
  3. Stir in rum or Grand Marnier. Sieve mixture into a mixing bowl. Allow to cool, but do not let it start to set. Whip cream and fold into the chestnut mixture.
  4. Pour into a lightly oiled 1.75 litre mould and chill until firm. Unmould and serve, with stirred custard.
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