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Chestnut Mousse with Glazed Williams Pear

Chestnut Mousse

Chestnut Mousse with Glazed Williams Pear
  • 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

Ingredients

  • 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
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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.

 

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