chestnut mousse

jon wellington

jon wellington

17th January 2012
jon wellington

chestnut mousse

blend the chestnut purée and vanilla seeds till smooth, mix in the mascarpone and rum, and keep refr...


  • 225g unsweetened chestnut purée
  • Seeds from one vanilla pod
  • 170g mascarpone cheese
  • 2tbs dark rum
  • 250ml double cream
  • 3 medium free-range egg whites
  • 125g caster sugar
  • 2 leaves of gelatine


blend the chestnut purée and vanilla seeds till smooth, mix in the mascarpone and rum, and keep refrigerated until the rest of the ingredients are ready.
Whip the cream to a light ribbon stage.
Whip the egg whites and sugar over a pan with boiling water until it starts to foam and has nearly doubled in size.
Transfer to a mixer with a balloon whisk and whip the meringue until glossy and at the soft peak stage.
Add the melted gelatine at the very end and mix it in.
Gently fold the meringue and cream into the chestnut mascarpone mixture.
Transfer the mousse to a tub or moulds and set in fridge

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