Like MaronSui's
Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
2 hours 30 min.
Easy
4 people
4 IngredientsLast modified on: May 26th 2024
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
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Pour 250 g sweet chestnut purée (crème de marrons) and 250 g Mascarpone into a small bowl.
Stage 3 - 5 min.
Pour 3 egg whites into another bowl and beat until stiff, adding 2 tablespoons caster sugar at the end.
Stage 4 - 1 min.
Take 1/4 of the egg whites and pour over the mascarpone + chestnut cream mixture.
Stage 5 - 2 min.
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.
Stage 6 - 4 min.
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.
Fold in very gently, this time with a spatula, following these instructions.
Stage 7 - 4 min.
Do the same with the other half of the egg whites, until you obtain a fine mousse.
Stage 8 - 5 min.
Divide between glasses or ramekins. If possible, use a piping bag with a fluted tip for a more attractive effect.
Stage 9 - 2 hours
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.
For a little pep, you can add a dash of whisky, or other alcohol, to the mascarpone + chestnut cream mixture.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=7 % | 210 RDI=20 % | 110 RDI=20 % | 1,860 RDI=90 % | 7,790 RDI: 90 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=3 % | 20 RDI=3 % | 300 RDI=20 % | 1,260 RDI: 20 % |
| Per person | 4 RDI=2 % | 50 RDI=5 % | 30 RDI=4 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 4 people : 4.70 €
- Per person : 1.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mascarpone
Like these other recipes: Pea risotto "Mantecare", Framboisier, Strawberry, kiwi and mascarpone verrines, Mascarpone fondant with two lemons, Leek and artichoke tart à la piémontaise, ... See them all 17
Sweet chestnut purée (crème de marrons)
Like these other recipes: Ardéchois, Chestnut mousse in a whipper , Rice pudding with chestnuts and poached pears, Chestnut and hazelnut biscuits, Mini Mont-Blanc choux puffs, ... See them all 9
Egg white
Like these other recipes: Croute à thé, Viennese Shortbread, Mousse with two chocolates, Financier batter, Macaronade mixture, ... See them all 52
Caster sugar
Like these other recipes: Cottage cheese tart, Tarte à l'coloche, Rum babas, Tarte Normande, Clafoutis batter, ... See them all 361
Other recipes you may also like
Terrine of foie gras
This simple way preparing a terrine of foie gras is ideal for beginners. In this recipe the liver is passed through a sieve or vegetable mill rather than kept in large pieces. The final appearance is smoother, less marbled, but just as delicious.June 2nd 2015258 K 15 17 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016246 K4.4 2 hours 2 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011291 K4.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe