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Christmas: Chestnut Mousse

Source of Recipe

From "An Old-Fashioned Christmas" by Ellen Stimson


Recipe Introduction

"Just the sound of the word 'chestnut' feels like Christmas, doesn't it? You might not always have carolers strolling the streets and a guy roasting nuts on the corner in the village green, but you can always have this."

List of Ingredients

◦  1 cup whole milk plus 1 tablespoon
◦  1 (10-ounce) jar chestnuts
◦  ½ tsp salt
◦  ⅓ cup water
◦  ½ cup sugar
◦  2 large egg yolks
◦  ⅔ cup heavy cream


Recipe

Bring 1 cup milk, chestnuts, and salt to a simmer. Partially cover, and cook until chestnuts are really soft and milk is reduced, maybe 15 minutes. Transfer chestnut mix to food processor or mixer, and mix until very smooth and velvety. Refrigerate for about an hour.

Mix water with sugar and bring to a boil until syrup is 238° F. In a mixer, combine egg yolks and syrup and beat until cool, pale, and fluffy, maybe 7 to 8 minutes. Add cream to a separate bowl and beat into a soft-peaked whipped cream.

Whisk egg and syrup mixture into chestnut purée. Whisk until smooth, then fold in whipped cream. Put in ramekins, cover tightly with plastic wrap, and chill for at least a couple of hours.