For the mousse:
|mark of a half vanilla pod|
|3.38 fl.oz (100 ml)||milk|
|200 g||chestnuts, cooked and peeled|
|2||eggs (size M)|
|0.7 fl.oz (2 cl)||rum|
|3.38 fl.oz (100 ml)||cream|
|5.1 fl.oz (150 ml)||cream|
Put the mark of the half vanilla pod plus the milk and the chestnuts in a pot, cover it and let it slimmer for about 15 minutes on a medium heat. Then mash it all and strain it through a sieve.
Soak the gelatine in cold water.
Give the eggs, sugar, rum and salt in a heat-resistant bowl using the double-boiler method and whip it until it’s creamy. Now disperse the well squeezed gelatine in the hot egg-cream. Fold in the chestnutpurée, take the bowl out of the water and right before the gelation fold in the whipped cream. Fill the mousse into the jars and let it cool down in the fridge.
For decorating put butter and sugar in a pan and let it caramelise, cut the chestnuts in small pieces and add them to the pan. Whisk the cream with some sugar stiff and fill it in a pastry bag. After decorating the jars with cream add the caramelised chestnuts and if you like some mint.