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Chestnut mousse

Time 20 minutes
Yields Serves 4
Chestnut mousse
1

In a medium bowl, mix together the chestnut puree, butter, vanilla extract and 2 tablespoons water with a hand mixer until smooth. Set aside.

2

Set a saucepan of water over medium heat and bring to a simmer. Place the egg white in a deep metal bowl that fits over the saucepan without touching the water. Before setting the bowl over the simmering water, beat the egg white with a hand mixer on medium speed just until foamy, about 1 minute. Set the bowl over the simmering water, continuing to beat with the hand mixer (you don’t want to let the egg white cook); reduce the heat to medium-low. Slowly add the sugar and beat on high speed until stiff, glossy peaks form, about 6 minutes.

3

Immediately fold the meringue into the chestnut puree mixture. Chill for an hour, and up to 3 hours.

4

Spoon the mousse into a pastry tube fitted with a large star tip. Pipe the mousse into glasses or bowls. Garnish with shaved chocolate or whipped cream.


Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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