- 250 g (8.75 oz)chestnut cream (better if sugar-free)
- 250 g (8.75 oz) veggie whipping cream
- A handful of raisins
- Powdered barley or coffee.
The simplicity of this recipe is directly proportional to its caloric content, but also to its success among your guests.
The idea comes from arcane memories of a chestnut mousse made in my father (and his partner) ‘s restaurant. It was, without doubts, more difficult to do and more full of calories.
Place both the whipping cream and the chestnut cream into the fridge for about 2 hours. Whip the cream until stiff. Blend the chestnut cream into the whipped cream. I don’t know if the veggie cream follows the same rules of the milk cream, but I did this operation with “anticlockwise, up and down movements”.
When the mixture is homogeneous in color, cover and put into the fridge. Let it rest for a couple of hours, at least.
Meanwhile, soak the raisins in a glass with some rum.
Get the mousse out of the fridge some minute before serving. Garnish with raisins and a dust of powdered barley or coffee.