Chestnut-Mousse with vanilla

For 6 WECK®-mold-jars à 5.6 fl.oz (165 ml)

For the mousse:

  mark of a half vanilla pod
3.38 fl.oz (100 ml)  milk
200 g chestnuts, cooked and peeled
2 sheets gelatine
2 eggs (size M)
50 g sugar
0.7 fl.oz (2 cl) rum
1 pinch salt
3.38 fl.oz (100 ml) cream

 

For decorating:

100 g
chestnuts, cooked and peeled
5 g butter
20 g sugar
5.1 fl.oz (150 ml)  cream
1 tablespoon  sugar
  some mint

 

Cooking:

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.

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