Chestnut galore: Chestnut mousse

My neighbors, who are the wonderful gardeners I often write about, have one beautiful chestnut tree growing on their property. Their yield this season was a good one, so they generously gave me a bagful, So, I’m using the chance to eat some seasonal and real organic chestnut, not the imported that I usually buy in summer for Christmas holidays. The first thing that I think was make a pure, but you know how this works you start to make something and finished with another. Was my case, the pure became a chestnut mousse, I have to admit that get delicious Chestnut mousse

INGREDIENTS 125 g chestnut steamed in syrup 2 eggs, divided ½ cup marsala wine 1 tablespoon blond cane sugar 60 ml low fat milk 200 ml whipped cream 1 vanilla pod 4 tablespoon syrup 1 teaspoon powered gelatin or use two sheets of gelatin cocoa powered for sprinkle

Bring 500ml water and 500g sugar to the boil in a pan. Add chestnut, and vanilla pod leave to cook gently for two hours. Leave chestnuts to cool in syrup Make a pure with a food processor and add the 2 tablespoons of syrup. Mix well Bring to boil de milk Mix egg yolks, sugar and Marsala . Pour the hot boiled milk over the mix and beat vigorously .Stay to cool and mix the gelatin and add to the chestnut pure Beat the eggs white until form picks Mix with the whipped and add carefully the beaten eggs white carefully Pour in the fridge for several hours, Decorate with cocoa powered I also decorate it using isomalt’s figures