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A recipe from cooking-ez.com

For 4 people, you will need:

• 1 250 g sweet chestnut purée (crème de marrons)
• 2 250 g Mascarpone
• 3 3 egg whites
• 4 2 tablespoons caster sugar
• Total weight: 620 grams

Times:

Preparation	Resting	Start to finish
30 min.	2 hours	2 hours 30 min.

Step by step recipe

1	Pour 250 g sweet chestnut purée (crème de marrons) and 250 g Mascarpone into a small bowl.
2	Whisk until smooth. Set aside.
3	Pour 3 egg whites into another bowl and beat until stiff, adding 2 tablespoons caster sugar at the end.
4	Take 1/4 of the egg whites and pour over the mascarpone + chestnut cream mixture.
5	Mix gently with a whisk, but don't be too insistent. Just aerate the mixture slightly to make it easier to incorporate the beaten egg whites.
6	Take half the remaining egg whites and pour over the previously aerated mascarpone + chestnut cream mixture. Fold in very gently, this time with a spatula, following these instructions.
7	Do the same with the other half of the egg whites, until you obtain a fine mousse.
8	Divide between glasses or ramekins. If possible, use a piping bag with a fluted tip for a more attractive effect.
9	Refrigerate for at least 2 hours before serving.

Remarks

If you prefer a lighter mousse, use 4 egg whites instead of 3.
For a little pep, you can add a dash of whisky, or other alcohol, to the mascarpone + chestnut cream mixture.

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