Chestnut mousse in a whipper
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.
Here is a simple, rapid version, made with a cream whipper.
42K 12 3.4
Last modified on: October 18th 2020
Keywords for this recipe:For 100 g, you will need:
- 1
50 ml liquid cream - 2
50 ml sweet chestnut purée (crème de marrons)
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 9 min. | 9 min. |
Step by step recipe
Stage 1 - 2 min.
Put 50 ml liquid cream and 50 ml 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 288 Kcal or 1,206 Kj | 2 gr | 36 gr | 15 gr |
| 14 % | 1 % | 3 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 288 Kcal or 1,206 Kj | 2 gr | 36 gr | 15 gr |
| 14 % | 1 % | 3 % | 2 % |
How much will it cost?
- For 100 g : 0.70 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use 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.
25K 1 hour 9 min.
This recipe uses (among others)
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, Chestnut cake, Chestnut moelleux, Chestnut and hazelnut biscuits, Chestnut Fudge Cupcakes, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Scallops with sorrel and Noilly Prat, Pumpkin (or potimarron) soup, Beurre blanc sauce, Pear and chocolate tart with a hint of mint, ... All |
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