Chestnut mousse

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Chestnut mousse


    • 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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