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Chestnut mousse

Chestnut mousse
Los Angeles Times

IT all started with marrons glaces, each candied chestnut wrapped in burnished foil, tucked into a beautiful box. The best are moist and sweet to the core but retain the full flavor of mellow, earthy chestnut. They're something of a ... Read more

Total time: 20 minutes, plus chilling time | Serves 4
  • 1 cup chestnut puree, firmly packed
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract or Amaretto
  • 1 large egg white
  • 1/2 cup sugar
  • Shaved chocolate or whipped cream for garnish

Step 1In a medium bowl, mix together the chestnut puree, butter, vanilla extract and 2 tablespoons water with a hand mixer until smooth. Set aside.

Step 2Set a saucepan of water over medium heat and bring to a simmer. Place the egg white in a deep metal bowl that fits over the saucepan without touching the water. Before setting the bowl over the simmering water, beat the egg white with a hand mixer on medium speed just until foamy, about 1 minute. Set the bowl over the simmering water, continuing to beat with the hand mixer (you don't want to let the egg white cook); reduce the heat to medium-low. Slowly add the sugar and beat on high speed until stiff, glossy peaks form, about 6 minutes.

Step 3Immediately fold the meringue into the chestnut puree mixture. Chill for an hour, and up to 3 hours.

Step 4Spoon the mousse into a pastry tube fitted with a large star tip. Pipe the mousse into glasses or bowls. Garnish with shaved chocolate or whipped cream.


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