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
unsweetened chestnut puree
caster or superfine sugar
large eggs (180 g)
rum or sherry
heavy whipping cream
In This Recipe
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.