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CHILLED CHESTNUT MOUSSE

Macerate the currants and raisins in the rum for 30 minutes.  Beat the egg yolks with 3 tablespoons sugar until thick.  Heat 2 1/2 cups cr¸me fra”che until it starts to simmer.  Off the heat, beat in the egg yolks and cook, whisking constantly, over low heat until it thickens.  Do not let it boil.  Add the chestnut purˇe, vanilla essence, the currants, raisins and rum.  Mix well and refrigerate for 1 hour.   Whip together the rest of the cr¸me fra”che and the sugar until firm.  Fold into the chestnut mixture.  Butter a savarin mold and fill it with the mixture.  Cover with aluminum foil and refrigerate for 12 hours at least.  One hour before serving, take it  out of the refrigerator.  Unmold onto a serving plate that has been in the freezer for 15 minutes.  Decorate with whipped cream and glacˇed chesnuts.
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1 1/2 cups sweetened chestnut purˇe
3 3/4 cups cr¸me fra”che
6 tbsp sugar
4 egg yolks
3/4 cup rum
1/2 cup dried currants
1/2 cup golden raisins
1 tsp vanilla essence

For the decoration:
1/2 cup  whipped cream
8 glacˇed chestnuts
1 tbsp unsalted butter
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30
mn
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10
mn
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You can replace the raisins with leftover bits of glacˇed chestnuts and macerate them in rum.
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Rh™ne-Alpes
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Desserts
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