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Chestnut mousse in a whipper

Name: Chestnut mousse in a whipper
Prep time: 9 min
Total time: 9 min
Yield: 200 g
Cuisine: French
Ingredients: 100 g liquid cream; 100 g sweet chestnut purée (crème de marrons)

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.

66 K 3.4/5 (12 reviews)

9 min.

Easy

1.40 €

200 g

2 Ingredients

Last modified on: October 18^th 2020

For 200 g, you will need:

1 100 g liquid cream
2 100 g sweet chestnut purée (crème de marrons)
Total weight: 200 grams

Times for this recipe

Preparation: 9 min.

Step by step recipe

Stage 1 - 2 min.

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	70 RDI=7 %	30 RDI=5 %	580 RDI=30 %	2,410 RDI: 30 %
Per 100 g	2 RDI=1 %	40 RDI=3 %	20 RDI=2 %	290 RDI=10 %	1,200 RDI: 10 %

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 other recipes using this recipe

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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.
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This recipe uses (among others)

Liquid cream

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Sweet chestnut purée (crème de marrons)

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