Chestnut mousse in a whipper


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.
8,5374/5 for 4 ratings
Grade this recipe:

Last modified on: October 18th 2020

For 200 g, you will need:

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

How long does it take?

Time required for this recipe:
PreparationStart to finish
9 min.9 min.

Step by step recipe


Stage 1 - 2 min.
Chestnut mousse in a whipper  : Photo of step #1
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.
Chestnut mousse in a whipper  : Photo of step #2
Mix thoroughly with a whisk.

Stage 3 - 4 min.
Chestnut mousse in a whipper  : Photo of step #3
Pour the mixture into your whipper through a fine strainer.

Stage 4
Chestnut mousse in a whipper  : Photo of step #4
You will probably need to push the last bit through with a spoon.

Stage 5 - 1 min.
Chestnut mousse in a whipper  : Photo of step #5
Close the whipper, pierce a gas canister and shake vigorously.

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

Stage 6
Chestnut mousse in a whipper  : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
575 Kcal or 2,407 Kj4 gr71 gr31 gr
29 %2 %7 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
288 Kcal or 1,206 Kj2 gr36 gr15 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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Blackcurrant and chestnut verrines
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.
6,239 1 hour 9 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Layered Leek and Egg Gratin , Salmon with sorrel, Roquefort sauce, Parisian-style chocolate custard tart, Pistachio ice cream, ... All
Sweet chestnut purée (crème de marrons)Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut cake, Mini Mont-Blanc choux puffs, Chestnut moelleux, Chestnut Fudge Cupcakes, Chestnut and hazelnut biscuits, ... All

Other recipes you may also like

Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
77,7185/5 for 2 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
75,5514.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
77,4994.2/5 for 19 ratings 1 hour 14 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
71,741 24.6/5 for 14 ratings 51 min.
Flambéd bananas
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.
75,246 14/5 for 1 ratings 40 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-04-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page