Chestnut moussePastry recipe
- Frozen fruit purée, sugar added : Chestnut & vanilla - 750g
- Gelatin - 15g
- Italian meringue - 320g
- Whipped cream - 600g
Plunge the gelatine into cold water. Cook the sugar at 121°C, pour it over the egg whites and leave it to cool while continuing to whisk. Pour the melted gelatine into the Italian meringue.
Add the chestnut puree and half-whipped cream.
Italian meringue : egg whites: 140 g and caster sugar: 180g
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