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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.

42K 12 3.4

Last modified on: October 18^th 2020

Keywords for this recipe:

For 200 g, you will need:

1 100 ml liquid cream
2 100 ml sweet chestnut purée (crème de marrons)

Change these quantities to make: 100 g 200 g 400 g 600 g

Change measures: Metric

Metric weight Metric volumes

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 100 ml liquid cream and 100 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.

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
575 Kcal or 2,407 Kj	4 gr	71 gr	31 gr
29 %	2 %	7 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
288 Kcal or 1,206 Kj	2 gr	36 gr	15 gr
14 %	1 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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 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.

See all recipes that use it

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Gratin of leeks with Morbier cheese, Late Winter Soup with Fresh Spinach, Sorrel omelette, Turnip and sesame puree (tahina) soup, Creamy "terre et mer" pots, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut moelleux, Chestnut cake, Mini Mont-Blanc choux puffs, Rice pudding with chestnuts and poached pears, Chestnut Fudge Cupcakes, ... All

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