Beat the sugar, butter and rum until light and airy. Add the chestnut purÄe, constantly beating. Whip the crÅme fraöche 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.
@
2 1/2 lbs sweetened chestnut purÄe
3 tbsp confectioner╒s sugar
1/2 cup rum
1 cup unsalted butter
1 1/2 cups crÅme fraöche
6 candied chestnuts in their syrup
1/2 lb candied chestnut pieces
@
20
mn
@
@
Fill the stemmed glasses with the aid of a pastry bag fitted with a star nozzle.
