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Author Notes: As an American expat in the UK, I run into a lot of the international community - and more recently, French friends who scorn the dreary climate and talk longingly of the food of their homeland. My last flatmate seemed to have a particular obsession with Marons'uis - a kind of yogurt pot of candied chestnut mousse, that her dad would lovingly pack the fridge with every time she went home.
This can be served on its own with a sprinkling of candied chestnut pieces, or in conjunction with chocolate and alcohol-enhanced mousses, or even as a filling for a buche de noel. It can also be used to fill small pastry shells (a la Mont Blanc), but must be filled and eaten quickly. Makes approximately 3 cups of mousse.
Inspired by Sucre et Sel d'Agny at: http://sucre-et-sel-d-angy.over-blog.com/article-mousse-de-marrons-fa-on-maronsui-s-56914031.html —melissa.bedinger
- 255 grams unsweetened chestnut puree
- 135 grams caster or superfine sugar
- 3 large eggs (180 g)
- 1 teaspoon rum or sherry
- 300 milliliters heavy whipping cream
- In the top half of a double boiler, combine the chestnut puree, caster sugar, eggs, and rum or sherry. Whisk thoroughly to combine. (Don't worry if there are still a few small clumps of chestnut puree in the mixture - these will break down.)
- Continue whisking (and mashing if necessary) constantly over medium heat on the double boiler to avoid curdling.
- When the mixture begins to hold whisk marks, take off the heat and allow to cool to room temperature. Err on the side of making this too set - you can always add a touch more whipped cream to the mixture later.
- While the chestnut mixture is cooling, whip the heavy cream at high-medium speed to aerate, until it holds in soft but stiff peaks.
- Once the chestnut mixture has cooled, transfer to clean (cool) bowl and fold in whipped cream. Fill serving vessels with the mousse and refrigerate for up to 6 hours before serving with candied chestnut pieces.
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