Recipe - Desserts
6 place settings
- 250g Cream of chestnuts
- 20cl Liquid cream
- 2 egg whites
- a few drops of vanilla aroma
- 1 pinch of cinnamon powder
- Pour your liquid cream into a container, and whisk it in whipped cream.
- Whisk the egg whites into a thick mixture. Mix the chestnut cream with the vanilla aroma.
- First add the whipped cream to the chestnut cream, then add the egg whites.
- Divide this mixture into 6 verrines.
- Keep refrigerated for at least 2 hours. Just before serving, sprinkle chestnut mousse with cinnamon powder.
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