1,430 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

4,770 2× 5/5 based on 5 reviews

Last modified on: May 26^th 2024

Keywords for this recipe:

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 to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Resting	Start to finish
27 min.	2 hours	2 hours 27 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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 2 - 3 min.

Whisk until smooth.

Set aside.

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.

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.

Keeping

1 or 2 days in the fridge, protected by cling film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,861 Kcal or 7,792 Kj	19 gr	210 gr	105 gr
93 %	7 %	20 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
300 Kcal or 1,256 Kj	3 gr	34 gr	17 gr
15 %	1 %	3 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
465 Kcal or 1,947 Kj	5 gr	52 gr	26 gr
23 %	2 %	5 %	4 %

% 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, Egg

How much will it cost?

For 4 people : 4.66 €
Per person : 1.17 €

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: You can check-out other recipes which use it, like for example: Tatin apples with mascarpone cream, Baby broad beans and peas with rice and mascarpone , Framboisier, Brussels sprouts à la Lombarde, Pistachio tiramisu, ... All
	Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Rice pudding with chestnuts and poached pears, Chestnut and hazelnut biscuits, Little vanilla, clementine and chestnut verrines, Chestnut moelleux, Chestnut mousse in a whipper , ... All
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Almond macaroon cake, Spicy hot toasted cashew nuts, Ice-cream Vacherin, Viennese Shortbread, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, French Family Cake, Clementine Creamy, Invisible apple cake, How to succeed in making sabayon (syllabub), ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
738K 313.7 36 min. January 27^th 2017

Tartiflette

A personal version of a classic recipe from Savoy.
589K 14.6 1 hour 27 min. September 16^th 2019

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
316K 14 40 min. February 21^th 2011

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
259K3.9 46 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Yes
Posted by jh may 27^th 2024 at 08:45 n° 2
So, egg whites stay raw?
Posted by Zlatan may 26^th 2024 at 22:27 n° 1

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.