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Chestnut mousse recipe
The ingredients for 4 people
- 250g chestnut cream
- 20 cl very cold single cream
- 1 sheet of gelatin
Recipe
- Soften the gelatin sheet in cold water for 5 minutes.
- Meanwhile, pour the chestnut cream into a saucepan and heat it over low heat.
- Off the heat, add the drained gelatin and mix well to incorporate. Pour the mixture into a salad bowl.
- Whip the liquid cream until stiff.
- Gently fold it into the chestnut cream, then divide the resulting mousse into 4 ramekins.
- Set in the fridge for at least 3 hours (ideally overnight).
Light chestnut mousse
Prepare the same recipe but replace the cream with 100 g of 0% cottage cheese and 2 egg whites whipped until stiff.
Chestnut mousse without gelatin
Mix 2g of agar-agar with the chestnut cream, heat, then cook for 2 minutes, whisking constantly. Remove from the heat, pour into a bowl, then continue the recipe.
Chestnut mousse with cinnamon
Prepare the mousse as indicated in the recipe but add cinnamon powder to the chestnut purée (no more than half a teaspoon).
In video: discover the good health reasons to love cinnamon
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