Chestnut mousse, the recipe was born out of my obsession with chestnuts.
A very simple cream to make, with chestnut cream and cream. You can use it to fill cakes, tartlets, cream puffs, tarts, any way you like, I used it for the Pumpkin Roll with Chestnut Cream. You can also eat it as it is, with a dollop of cream, however you use it, it’s delicious.
The chestnut mousse is really prepared with very few ingredients, cream, chestnut cream, and gelatin sheets, and everyone will like it. Quick recipe to prepare, it can solve the dessert problem at the end of lunch or dinner in a short time, making a great impression. Try it now!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 440.35 (Kcal)
- Carbohydrates 51.44 (g) of which sugars 42.88 (g)
- Proteins 2.63 (g)
- Fat 29.27 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.72 (g)
- Sodium 13.25 (mg)
Indicative values for a portion of 148 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Chestnut Mousse Ingredients
- 11.6 oz chestnut cream
- 1 cup heavy whipping cream
- 2 gelatin sheets
- 2 tbsps powdered sugar (optional)
Tools
- Electric Whisks Moulinex HM450 PrepMix, Electric Mixer, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Kneading Hooks, Comfortable Use, White and Gray
- Bowl Amazon Basics Food Storage Container Set, 3 Pieces of 0.80 L
- Saucepan Megafesa Dolomiti – Saucepan, Diameter 6.3 inches, Gray
Chestnut Mousse Steps
Start by soaking the gelatin in cold water for at least 10 minutes. Heat the chestnut cream over low heat in a saucepan. Once softened, squeeze the gelatin and incorporate it into the warm cream, stirring to combine everything. Then pour it all into a bowl and let it cool
Now we whip the cream, which must be very cold, I added the sugar halfway through the preparation, but you can also leave it out. Once ready, fold in the cream, mixing gently, from bottom to top, and our mousse is ready. You can pour it into 4 cups or leave it in the bowl if reserved for filling, and put it in the fridge for at least 4 hours before serving or using
Chestnut Mousse Storage
the mousse keeps for 2 days in the fridge
