Chestnut ripple mousse

Chestnut ripple mousse

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 369 kcal
, Fat: 22 g
, Carbohydrate: 38 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 persimmon, cut into pieces
2 tsp lemon juice
1 ½ tbsp preserving sugar (Coop)

Chestnut mousse

220 g frozen chestnut puree, defrosted
2 ½ dl full cream, whipped until stiff
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How it's done

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Place the persimmon jam and lemon juice in a pan, cover and simmer for approx. 5 mins. until soft, puree and pass through a sieve. Add the preserving sugar, bring to the boil, cook on a rolling boil for approx. 2 mins., leave to cool.

Chestnut mousse

Beat the chestnut puree and half of the whipped cream with a whisk until smooth. Carefully fold in the remainder of the whipped cream.

Ripple effect

Carefully fold the persimmon mixture into the chestnut mixture using a fork to create a ripple effect, cover and chill for approx. 2 hrs.

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