Mousse Marron

1. 1

   Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture.

2. 2

   Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla.

3. 3

   Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.

* Per serving · 4 servings · Values may vary.

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