"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

chestnut mousse Recipe

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This recipe for chestnut mousse, by , is from The Heer-Ciavarelli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqueline Heer
Added: Saturday, December 29, 2007


1 lb frozen chestnuts (peeled)
5 eggwhites
1 cup sugar
1.5 oz unflavored gelatin
1 quater cup Kirsch
1 quart whipping creme (the more the better ...!!)

In heavy sauce pan, lightly caramelize 1/4 cup sugar. add 1
cup water, chestnuts and boil for about 30 Minutes, or until
tender. Maintain a little water at all times.
Cool and transfer to blender in batches, always making sure
that there is some liquid so that you get a nice thick, but
managable paste. Set aside.
In cup desolve gelatin according to directions. Gelatin should
be smooth without lumps.
In clean bowl, whip sugar and eggwhites over hot water until
sugar is desoved, then whip until stiff peeks form, off the heat.
Fold chestnut-paste, Kirsch and gelaitn into eggwhite.
After about 15 minutes, or as soon as gelatin begins to set,
fold in whipped cream.
Fill into nice bowls and chill.
Decorate with whipped cream.

This is soooo delicious!

Number Of Servings:
Number Of Servings:
at least 10
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
this is easy to keep to prepare in advance. It will keep in the
fridge for several days ...... yeah ... you try to do that! In my
fridge it never lasts to the next day ......! A Guete!




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