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CHESTNUT MOUSSE - 2

Beat the sugar, butter and rum until light and airy.  Add the chestnut purˇe, constantly beating.  Whip the cr¸me fra”che and  gradually  fold it into the mixture.  Also fold in the chestnut pieces.  Put the mousse into individual stemmed glasses.  Decorate with chestnuts in syrup.  Refrigerate until serving time.
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2 1/2 lbs sweetened chestnut purˇe
3 tbsp confectionerÕs sugar
1/2 cup rum
1 cup unsalted butter
1 1/2 cups cr¸me fra”che
6 candied chestnuts in their syrup
1/2 lb candied chestnut pieces
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20
mn
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Fill the stemmed glasses with the aid of a pastry bag fitted with a star nozzle.
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Desserts
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