Chestnut Mousse Mont-Blanc

This recipe comes from Parisian patissiere Cristina Lasarte. Indulgent and deceptively simple, this Chestnut Mousse Mont Blanc recipe will be your favorite for the holidays.

Chestnut Mousse Mont Blanc

Ingredients

Meringues (quantity varies depending on the size of meringue you buy)

• 1 cup Chestnut purée (250 g)
• 1 cup Mascarpone cheese (250 g)
• 1 cup Cream (250 mL) 2 tsp Sugar 2 eggs

Instructions

Serves 4/6, depending on the size of the glasses. In the bowl of the stand-mixer, whisk gently the 2 yolks with the mascarpone cheese. Then fold the chestnut purée until combined. In another bowl, whisk the 2 whites to medium stiff peaks. Fold delicately to the mascarpone/chestnut mixture. Refrigerate for 2/3 hours.

Cut the meringues (with a knife) into not so small pieces. Put in the glasses where you will serve the dessert. Not too long before serving (otherwise the meringue will absorb the mousse and will "disappear"), pipe or spoon the mousse on the meringue pieces. Make the whipped cream (with the cream and sugar) using a mixer,(personally I prefer to use an espuma siphon...if you use the siphon, prepare this one night in advance!) Just before serving, pipe the whipped cream and use one marron glacé as decoration. (if you can't get marrons, or they are too expensive, use a chocolate, or a chocolate truffle.

About Cristina: "I had spent all my life teaching English in Buenos Aires until one day  I arrived in France: not a word in French, no idea of French cooking!'

After frustrating attempts to master "la cuisine française", I decided to study: Alain Ducasse, Lenôtre...apprenticeships: Gérard Mulot, and in a Buenos Aires restaurant and five-star hotel. Today, I share my experience with the readers of my blog where apart from recipes I show the world whatever happens in Paris, the city that changed my life!"