Saturday, 29 December 2012

Chestnut glazed mousse

Chestnut glazed mousse

Chestnut glazed mousse

350ml crème fraîche
400ml fromage frais
2 tbsp caster sugar (use icing sugar if you prefer a finer mixture)
a vanilla pod

half a jar of homemade chestnut jam

Whisk together the crème fraîche, fromage frais, caster sugar, and the seeds from the vanilla pod until you have a smooth mixture.
Generously decant into several pots- small jam jars would look nice.

In a small saucepan, heat the jam over a medium heat. When it has melted, pour it over the creamy mixture. However if your chestnut jam is more of a purée, immediately pour over the creamy mixture.

For extra lightness, whisk egg whites and add to the mix.
For a richer mixture, replace some of the crème fraîche and fromage frais for double cream.

No comments:

Post a Comment