Add a little glamour to your next batch of mousse with chestnuts. This chestnut mousse is rich, creamy, light, and airy. Made with chestnuts, whipped cream, gelatin (or agar-agar). In addition, I also share with you the vanilla or chocolate variation of this dessert.
In a saucepan over medium-low heat, cook the chestnuts in the milk for 5 mins or until soft enough to squish with your hands Tip - High heat will evaporate the milk and if all the milk evaporates add a few tablespoons more until the chestnuts are soft.
Once soften, take it off the heat. While still warm (not hot) blend the chestnuts and milk in a food processor until smooth. Tip - If the mixture is too dry add a few tablespoons of milk to make a smooth puree.
Pass through a sieve, pressing firmly to get as much as you can. Make sure the mixture is not too dry or it won't pass through.Tip - straining thru a sieve will take away all the fiber and skin which gives a nicer consistency for the mousse.
Combine the gelatin with ⅓ cup of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightlyTip - if you have any white scum on top of the melted gelatin, take it out with a spoon.
Add the melted gelatin to the chestnut puree. The best way to do this is to add a few tablespoons of puree to the gelatin. Then combine the two.Tip - adding a little puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.
In the bowl of a stand mixer with the whisk attachment - whip the cream with powdered sugar and vanilla extract until stiff peaks.
Then, gently combine the whipped cream and chestnut mixture until you have no more white streaks. This is your chestnut mousse ready
Divide the mousse evenly between 6 individual glasses. Tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.
Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.
For garnish, you can top with whipped cream and sliced chestnuts. I used only sliced chestnuts
Classic mousse - you can add two cooked egg yolks and two whipped egg whites to the mousse. Cook both egg yolks and egg whites on the double boiler with the sugar just as we did when we made the chocolate mousse.Vegetarian chestnut mousse - I am using gelatin in this recipe but you can certainly use agar-agar for a vegetarian alternative. Agar-agar works similar to gelatine but needs to be boiled not just melted.
How to dissolved agar-agar
Add every 1 tablespoon of agar-agar use 4 tablespoon of hot water.
Let come to an almost boil then cook on medium heat
Agar-agar powder needs about 1 to 5 minutes of slow simmering, while agar-agar flakes take about 10 to 15 minutes of slow simmering.
If overcooked it can gel with a rubbery texture. So, don't cook too long.
It is best to add agar-agar to ingredients while they are still warm
It can set at room temperature (90 to 100 F)and unlike gelatin can hold the shape in hot conditions (180F)
It can be reheated if set too quickly
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you