We can buy whole chestnuts, make a cut in the upper part and cook them for about 10 minutes to be able to peel them, or we can buy and use peeled and roasted chestnuts.
In case of choosing the first option, check that they are well peeled (without the inner skin that covers the chestnut). Then, put the chestnuts in the saucepan and cover them with milk and put them over medium heat. Let them cook for about 45 minutes.
Scoop out the cooked chestnuts with a slotted spoon and put them in a bowl to grind them. Reserve the milk to use it in case the chestnut “paste” is too compact.
Then, lightly whip the cream to catch a little air. Set aside.
Next, crack the eggs to separate the yolks from the whites. In a bowl, mix the yolks with half the sugar and then pour over the chestnuts. Then incorporate the cream and mix gently with a silicone spatula.
Beat the egg whites into snow point with the other half of the sugar and add them little by little to the mixture with the spatula and make enveloping movements.
Finally, distribute the mousse in different containers and keep them covered in the fridge until they thicken.
Ingredients
Directions
We can buy whole chestnuts, make a cut in the upper part and cook them for about 10 minutes to be able to peel them, or we can buy and use peeled and roasted chestnuts.
In case of choosing the first option, check that they are well peeled (without the inner skin that covers the chestnut). Then, put the chestnuts in the saucepan and cover them with milk and put them over medium heat. Let them cook for about 45 minutes.
Scoop out the cooked chestnuts with a slotted spoon and put them in a bowl to grind them. Reserve the milk to use it in case the chestnut “paste” is too compact.
Then, lightly whip the cream to catch a little air. Set aside.
Next, crack the eggs to separate the yolks from the whites. In a bowl, mix the yolks with half the sugar and then pour over the chestnuts. Then incorporate the cream and mix gently with a silicone spatula.
Beat the egg whites into snow point with the other half of the sugar and add them little by little to the mixture with the spatula and make enveloping movements.
Finally, distribute the mousse in different containers and keep them covered in the fridge until they thicken.
