18 mar 2011


A delicious Chestnuts mousse.


•125 g chestnut steamed in syrup
•2 eggs, divided
•½ cup marsala wine
•1 tablespoon blond cane sugar
•60 ml low fat milk
•200 ml whipped cream
•1 vanilla pod
•4 tablespoon syrup
•1 teaspoon powered gelatin or use two sheets of gelatin
cocoa powered for sprinkle

Bring 500ml water and 500g sugar to the boil in a pan.
Add chestnut, and vanilla pod leave to cook gently for two hours.
Leave chestnuts to cool in syrup
Make a pure with a food processor and add the 2 tablespoons of syrup. Mix well

Bring to boil de milk Mix egg yolks, sugar and Marsala . Pour the hot boiled milk over the mix and beat vigorously .Stay to cool and mix the gelatin and add to the chestnut pure
Beat the eggs white until form picks
Mix with the whipped and add carefully the beaten eggs white carefully
Pour in the fridge for several hours, Decorate with cocoa powered I also decorate it using isomalt’s figures