3 tablespoons of butter
750 g of peeled and segmented chestnuts, without seeds and cut into cubes
1/2 cup of sugar
grated zest of 1/2 lemon
1/2 cup of water
2 egg yolks
1/2 cup of cognac
2 egg whites
3 tablespoons of butter
750 g of peeled and segmented chestnuts, without seeds and cut into cubes
1/2 cup of sugar
grated zest of 1/2 lemon
1/2 cup of water
2 egg yolks
1/2 cup of cognac
2 egg whites
In a pan, melt the butter, then add the chestnuts, half the sugar, and the grated lemon zest
Mix well
Cover and cook over low heat for 10 minutes
If the chestnuts start to brown, add a little water
Remove from heat
Beat the egg yolks with 1/4 cup of cognac
Add to the warm chestnut mixture, stirring with a fork
Spread in a refrigerated oven-proof dish coated with butter
Beat the egg whites until stiff
Gradually add the remaining sugar, beating continuously
Place the mousse over the chestnuts and bake in a preheated moderate temperature (170°C) for 10 minutes or until lightly golden
At the table, pour the remaining cognac around the mousse and light it to flambé
Serve four portions.
