Chestnut Cream Mousse
Tonya's Chestnut Cream Mousse
Pauline’s cookbook contains several recipes for chestnuts, an ingredient seldom found in recipes here in North America. I searched high and low for chestnut puree, the meat of the chestnut often sold in cans in Europe. I finally located them on Amazon.com, and ordered a 14 oz can which cost $7.45 plus shipping. Expensive, but it sure was easier and gentler on my finger nails to use the puree than to boil and then scrape out the meat like I did with the fresh chestnuts I bought at the farmer’s market recently.
When a group of Slovak friends came over the other night for an evening of cooking for the Czech and Slovak festival, I pulled out the can and came up this quick recipe to serve for dessert. The results: a pale brown colored dessert that is not too sweet, with the consistency of mousse and with a slightly nutty flavor. It would make an interesting dessert for Thanksgiving instead of pumpkin pie, served inside puff pastry.
Serves 12.
Ingredients:
- 1 can chestnut puree
- 2 packages vanilla sugar
- 2 cups heavy cream (you can use a little less too for a denser mousse)
- 1/4 cup dark rum
- 1/2 to 3/4 cup sugar (depending on how sweet you like it)
- shaved chocolate
Steps:
- Whip the cream with the vanilla sugar to stiff peaks
- Blend the chestnut puree with the sugar and rum until smooth
- Fold 1/2 cup of the whipped cream into the puree mix to lighten it
- Carefully fold in another cup of the whipped cream into the puree
- Spoon the puree mix into a crystal serving bowl
- Spread the remaining cream over top of the puree
- Chill for about 1 hr
- Serve in small bowls with shaved chocolate
Related Articles
- Recipe: Stewed Chestnuts With Ricotta (nytimes.com)
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- Chocolate Chestnut Torte (BBC)
Pauline's Cookbook 
Totally decadent (and a quarter cup of rum ?)
This photograph should be labelled hazardous to your health…
where can I taste these in Canada ?
Oh, come on – it’s split across 12 people! Maybe I drank the quarter cup, and then added two tbsp of rum to the recipe – who remembers?! I do wonder where you can buy the puree in Canada – couldn’t find it there either.
Perhaps over the holidays in December we will have to have a party in Ontario…
My mission impossible task to search Toronto for that chestnut puree and I gladly accept in time for the party:)
Acceptance accepted :). The week between Christmas and New Year’s?
Perfect for me.
Pressure definitely now on me to search..
I bought it on line here:
http://www.thefrenchybee.com/advanced_search_result.php?keywords=Chestnut+pur%E9e&x=0&y=0
I am, through no choice of my own, a, “CANCELLED CZECH” having come to the U.S at age 2. I am glad that my parents had the foresight to immigrate in 1948 for a new beginning and endless opportunities. But, as I get older, I yearn for the taste of the foods that my mother. I have been to Czech Republic 4 times, the first being in May 1990 following the Velvet Revolution, while the Russian tanks were still rolling in the streets. There was a “WALL OF SHAME” erected for all to see, as well as throw tomatoes at. I am planning another trip as soon as the weather gets a bit more tolerable. Sorry for the ramble…just wanted to share.
And, now my small QUESTION: Do you think that another nut pureed [walnut, pistachio, etc] would work out?
Regards,
EZ
Hi EZ, I love your term “cancelled czech” – I’ve never heard that before. I understand your feelings, and it’s funny that we yearn for a place through its food.
Regarding the chestnut mousse, the nut would have to be well pureed, and a meaty one. I think pistachio and pecans would work. The chestnuts are softer and a bit more wet than the others, but I’ve used nuts in place of flour before in Pauline’s other recipes. Good luck! Tonya