11/11/2013
Chestnut Mousse with Persimmon Sauce
(for chestnut mousse)
10 oz roasted, peeled chestnuts
2 cups milk
1 1/2 cups syrup
2 T cocoa powder
2 envelopes unflavored gelatin
1/2 cup water
2 cups heavy cream
(for persimmon sauce)
5 ripe persimmons
1/3 to 1/2 cup syrup
>how to make<
(for mousse)
*Put the chestnuts in a medium saucepan and add the milk.
*Add the syrup and place over medium heat.
*When the milk steams, remove it from the heat.
*Stir cocoa.
*Transfer the chestnut mixture to a food processor and process until smooth.
*Transfer to a large bowl. Set aside.
*In a small saucepan, soften the gelatin in water for 10 minutes.
*Heat over low heat just until the gelatin dissolves, stirring constantly about a minute.
*Remove from the heat and set aside briefly to cool slightly.
*Mix the gelatin into the chestnut mixture.
*Place the bowl in an ice bath to quickly cool.
*Stir occasionally to hasten chilling.
*Whip the cream until it holds soft peaks, then fold into the chetnuts.
*Cover and refrigerate until ready to serve.
(for sauce)
*Remove the stem caps from the the persimmons and scoop the soft, orange flesh into a sieve.
*With a wooden spoon, press the flesh through the sieve into a bowl.
*Whisk in the syrup, tasting to adjust the amount to the sweetness of the fruit.
-serves 12 to 18-
(for chestnut mousse)
10 oz roasted, peeled chestnuts
2 cups milk
1 1/2 cups syrup
2 T cocoa powder
2 envelopes unflavored gelatin
1/2 cup water
2 cups heavy cream
(for persimmon sauce)
5 ripe persimmons
1/3 to 1/2 cup syrup
>how to make<
(for mousse)
*Put the chestnuts in a medium saucepan and add the milk.
*Add the syrup and place over medium heat.
*When the milk steams, remove it from the heat.
*Stir cocoa.
*Transfer the chestnut mixture to a food processor and process until smooth.
*Transfer to a large bowl. Set aside.
*In a small saucepan, soften the gelatin in water for 10 minutes.
*Heat over low heat just until the gelatin dissolves, stirring constantly about a minute.
*Remove from the heat and set aside briefly to cool slightly.
*Mix the gelatin into the chestnut mixture.
*Place the bowl in an ice bath to quickly cool.
*Stir occasionally to hasten chilling.
*Whip the cream until it holds soft peaks, then fold into the chetnuts.
*Cover and refrigerate until ready to serve.
(for sauce)
*Remove the stem caps from the the persimmons and scoop the soft, orange flesh into a sieve.
*With a wooden spoon, press the flesh through the sieve into a bowl.
*Whisk in the syrup, tasting to adjust the amount to the sweetness of the fruit.
-serves 12 to 18-
