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.
This recipe is suitable for the following products
Let yourself be inspired.
In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.more recipes