Chestnut Mousse Mont Blanc
In the bowl of the stand-mixer, whisk gently the 2 yolks with the mascarpone cheese. Then fold the chestnut purée until combined. In another bowl, whisk the 2 whites to medium stiff peaks. Fold delicately to the mascarpone/chestnut mixture. Refrigerate for 2/3 hours. Cut the meringues (with a knife) into not so small pieces. Put in the glasses where you will serve the dessert. Not too long before serving (otherwise the meringue will absorb the mousse and will "disappear"), pipe or spoon the mousse on the meringue pieces. Make the whipped cream (with the cream and sugar) using a mixer,(personally I prefer to use an espuma siphon...if you use the siphon, prepare this one night in advance!) Just before serving, pipe the whipped cream and use one marron glacé as decoration. (if you can't get marrons, or they are too expensive, use a chocolate, or a chocolate truffle Enjoy it!
Total Steps
10
Ingredients
9
Tools Needed
8
Ingredients
- Meringues
- 250 grams Chestnut purée
- 250 grams Mascarpone cheese
- 250 ml Cream
- 2 teaspoons Sugar
- 2 eggs
- 1 marron glacé(optional)
- chocolate(optional)
- chocolate truffle(optional)
Instructions
Step 1
Separate the 2 eggs into yolks and whites.
Step 2
In the bowl of a stand mixer, gently whisk the 2 egg yolks with the mascarpone cheese.
Step 3
Fold the chestnut purée into the mascarpone-yolk mixture until combined.
Step 4
In a separate bowl, whisk the 2 egg whites to medium stiff peaks.
Step 5
Delicately fold the whisked egg whites into the mascarpone/chestnut mixture. Refrigerate for 2 to 3 hours.
Step 6
Cut the meringues into not-so-small pieces using a knife.
Step 7
Place the cut meringue pieces into individual serving glasses.
Step 8
Not too long before serving, pipe or spoon the mousse onto the meringue pieces.
Step 9
Make the whipped cream by whisking the cream and sugar together using a mixer. (If using an espuma siphon, prepare this one night in advance.)
Step 10
Just before serving, pipe the whipped cream and use one marron glacé as decoration, or use a chocolate or a chocolate truffle as an alternative.