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Chestnut mousse in a whipper

Name: Chestnut mousse in a whipper
Prep time: 9 min
Total time: 9 min
Yield: 200 g
Cuisine: French
Ingredients: 100 g liquid cream; 100 g sweet chestnut purée (crème de marrons)

In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently.

Here is a simple, rapid version, made with a cream whipper.

69 K 3.4/5 (12 reviews)

9 min.

Easy

1.40 €

200 g

2 Ingredients

Last modified on: October 18^th 2020

For 200 g, you will need:

1 100 g liquid cream
2 100 g sweet chestnut purée (crème de marrons)
Total weight: 200 grams

Times for this recipe

Preparation: 9 min.

Step by step recipe

Stage 1 - ⌛ 2 min.

Put 100 g liquid cream and 100 g sweet chestnut purée (crème de marrons) (both cold from the fridge) in a bowl.

Stage 2 - ⌛ 2 min.

Mix thoroughly with a whisk.

Stage 3 - ⌛ 4 min.

Pour the mixture into your whipper through a fine strainer.

Stage 4

You will probably need to push the last bit through with a spoon.

Stage 5 - ⌛ 1 min.

Close the whipper, pierce a gas canister and shake vigorously.

It you are not going to use it immediately, refrigerate until needed.

Stage 6

This mousse is superb: smooth and light, straight from the whipper.

Remarks

It is important to strain the mixture in stage 3 to avoid blocking the whipper siphon, so do take care at this stage.

Keeping: Several days in the fridge, in the whipper.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	70 RDI=7 %	30 RDI=5 %	580 RDI=30 %	2,410 RDI: 30 %
Per 100 g	2 RDI=1 %	40 RDI=3 %	20 RDI=2 %	290 RDI=10 %	1,200 RDI: 10 %

Possible allergens in this recipe: milk

How much will it cost?

For 200 g : 1.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Blackcurrant and chestnut verrines

Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other. Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
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This recipe uses (among others)

Sweet chestnut purée (crème de marrons)

Like these other recipes: Chestnut cake, Chestnut moelleux, Rice pudding with chestnuts and poached pears, Chestnut and hazelnut biscuits, Ardéchois, ... See them all 10

Liquid cream

Like these other recipes: Normandy seafood stew, Breton leek and mushroom tart, Lemon creams, Creamy spinach and potato gratin, Summer Salmon Blanquette, ... See them all 172

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