Ingredients
For the recipe of chestnut mousse with currant sauce, gently cook the currants with the sugar for 4-5 minutes from the boil. If you want, sieve. Let it cool down. Mix the chestnut jam in a bowl to soften it. Whip the cream by stopping it before it is too thick (or risk separating). Mix the jam with 4 tablespoons of cream and distribute half in 4 glasses. Then, stirring with a spatula, gently mix the rest of the cream with the remaining jam; Transfer the foam into a pastry bag with a striped nozzle and fill the glasses. Complete with the currant sauce.
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