Chestnut Mousse Recipe - Cooking Index
Chestnut Mousse Recipe - Cooking Index
| 1 cup | 237ml | Canned unsweetened chestnuts |
| (preferably packed in water) | ||
| Confectioner's sugar | ||
| Rum - to thin | ||
| 1 | Instant espresso coffee | |
| Vanilla | ||
| 1/2 cup | 118ml | Heavy cream |
| Bittersweet chocolate |
In a food processor puree the chestnuts with enough confectioner's sugar to make it taste sweet. Add enough rum to make the puree loose enough to fold into whipped cream; season with some instant espresso and vanilla. Chill until serving time.
Whip the cream and sweeten lightly with confectioner's sugar and chill until serving time.
Right before serving fold chestnut puree and cream together and transfer to serving glasses; garnish with shavings of bittersweet chocolate.
This recipe yields 2 to 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6727 broadcast 08-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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