about 2 cups jarred or vacuum-packed whole peeled chestnuts
1 cup milk, plus more if needed
1/4 tsp salt
1/2 cup sugar
2 large egg yolks
2/3 cup heavy cream
Instructions
Bring chestnuts, milk, and salt to a simmer in a
medium saucepan over medium heat. Partially cover;
cook until chestnuts are very soft and milk is
reduced to 1/4 cup, about 15 minutes. Process
mixture in a food processor until very smooth (if
needed, add more milk, 1 tablespoon at a time).
Pass through a fine sieve into a bowl; discard
solids. Press plastic wrap directly onto surface.
Refrigerate puree 1 hour.Stir together sugar and
1/3 cup water in a small saucepan until sugar is
dissolved. Bring to a boil over medium-high heat;
cook until syrup registers 238 degrees on a candy
thermometer (carefully tilt pan to fully submerge
thermometer tip).
Meanwhile, put yolks in the bowl of an electric
mixer fitted with the whisk attachment. With mixer
running on low speed, gradually pour syrup down side
of bowl. Increase speed to high; beat until pale,
fluffy, and cool, about 8 minutes.
Whisk cream in a clean mixing bowl until soft peaks
form; set aside.Stir egg mixture into puree; whisk
until smooth. Gently fold in whipped cream. Chill,
with plastic wrap directly on surface, at least 2
hours or overnight
Originally Submitted
3/31/2011
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