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Dessert: the chestnut

This dessert consists of the following components: Crème brûlée with chestnut, Chestnut mousse, Glaze, and Chestnut ice cream

Ingredients

3units.itemsEgg yolks
chestnut syrup
375mlunsweetened cream
1sweet chestnut cream

45gCream
100gchestnut cream
100gchestnut purée with vanilla
6gGelatin powder
620gloosely whipped cream
25gchestnut syrup
silicone chestnut mold

225gWater
450gSugar
450gglucose syrup
300gCondensed milk
30ggelatin sheet
450ghoney chocolate callets

1025gWhole milk
145gSugar
1000gchestnut purée with vanilla
320gCream
11gCortina
25gInvert sugar
75gglucose powder
105gMilk powder

Preparation

  1. Whisk the egg yolks with the chestnut syrup (using a whisk).
  2. Mix in the cream and the chestnut cream.
  3. Pour into dishes and cook au bain-marie at 150°C 

  1. Mix the cream with the syrup.
  2. Warm 45 grams of this and dissolve the gelatin in it.
  3. Mix the chestnut purée with the chestnut cream.
  4. Finally, fold in the semi-whipped cream.
  5. Pipe the mousse into the chestnut mold and freeze.

  1. Bring water, sugar, and glucose to a boil.
  2. Add condensed milk and soaked gelatin.
  3. Pour this over the chocolate callets and mix well. Process at around 45°C.
  4. Dip the frozen chestnut mousse in the glaze and let it thaw before use.

  1. Defrost the purée.
  2. Heat the milk and cream with the purée.
  3. Mix sugar with the glucose powder and add this to the cream mixture.
  4. Add the milk powder at 60°C.
  5. Heat to 85°C, then add the invert sugar and finally the cortina.
  6. Let mature for 12 hours and then churn into ice cream.