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A recipe by soFeminine.co.uk
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Christmas log with chestnut mousse |
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Ingredients :
Cocoa powder
Dacquoise:
6 egg whites
20g granulated sugar
1 sachet vanilla sugar 1 squeeze of lemon juice
150g ground almonds
150g icing sugar
Chestnut moussse :
400g chestnut puree
40ml rum
280g butter
150ml single cream
2 marrons glacés
Chestnut cream :
50g chestnut puree
15ml rum
225ml single cream
Recipe :
Make the dacquoise :
Pre-heat the oven to 180°C (th.6).
Place the egg whites in a bowl with the lemon juice, semolina and vanilla sugars. Whisk into stiff peaks.
Gently add the icing sugar and ground almonds.
Tip onto a baking tray covered with baking paper, spread to an equal 2 cm thickness.
Bake for 30 minutes in the oven, so that it is still soft.
Chestnut mousse:
Loosen the chestnut puree with the rum.
In another bowl, beat the butter until soft, then add the chestnut puree and mix well.
Whip the cream into stiff peaks and combine with the mixture.
Finally add the chopped chestnuts.
Chestnut cream :
Loosen the chestnut puree with the rum.
Whip the cream into stiff peaks and add to the puree.
Pour into a piping bag (if you have one).
Assembling the dessert :
Take a rectangular mould and carefully lift the dacquoise into it.
spoon the mousse inside and smooth flat.
Pipe (or spoon) the cream on top.
Now make sure you have enough dacquoise exposed to fold over the mixture, sealing it like a parcel.
Place in the freezer for 2-3 hours, then remove it from the mould.
Sprinkle with cocoa powder before serving.
Advice :
Recommended wine : champagne
Leave the oven door slightly open whilst baking the dacquoise.
My comments :
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