Chestnut Mousse A La Maronsui'S

1. 1

   In the top half of a double boiler, combine the chestnut puree, caster sugar, eggs, and rum or sherry. Whisk thoroughly to combine. (Don't worry if there are still a few small clumps of chestnut puree in the mixture - these will break down.)

2. 2

   Continue whisking (and mashing if necessary) constantly over medium heat on the double boiler to avoid curdling.

3. 3

   When the mixture begins to hold whisk marks, take off the heat and allow to cool to room temperature. Err on the side of making this too set - you can always add a touch more whipped cream to the mixture later.

4. 4

   While the chestnut mixture is cooling, whip the heavy cream at high-medium speed to aerate, until it holds in soft but stiff peaks.

5. 5

   Once the chestnut mixture has cooled, transfer to clean (cool) bowl and fold in whipped cream. Fill serving vessels with the mousse and refrigerate for up to 6 hours before serving with candied chestnut pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.