Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chestnut crème
Mousse
To serve
How it's done
Chestnut crème
Bring the milk, cream, icing sugar, vanilla sugar and salt to the boil. Add the chestnuts, cover and simmer for approx. 30 mins. Puree the chestnuts until smooth, carefully stir in the rum, cover the crème and chill for approx. 2 hrs.
Mousse
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir the chocolate into the chestnut crème. Beat the cream with the sugar until stiff, carefully fold into the crème using a rubber spatula. Spoon the mousse into bowls or glasses, cover and chill for approx. 2 hrs.
To serve
Top the mousse with the cream and garnish with chocolate shavings and candied chestnuts.
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