- 150 ml milk
- 200 ml heavy cream
- 30 ml rum
- 150 g chestnut purée or chestnut rice (ground chestnuts with sugar and cream)
- 24 g powdered sugar
Preparation of the Chestnut Mousse
Mix all ingredients for the chestnut mousse well until the icing sugar has dissolved and a creamy mass has formed. Pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool the filled Whipper in the refrigerator for 1-2 hours.
For the glazed Williams pear, bring 500 ml of white wine to the boil with 6 tbsp. of icing sugar, 4 tbsp. of pear schnapps, the core of 1/2 of a vanilla pod and 2 tbsp. of butter. Add eight peeled pears and let them cook over a medium heat until al dente. Serve one cold or lukewarm pear per serving with the chestnut mousse and cranberry jam.