Mousse Of Chestnuts
Traditional festive dish of Halloween evening- mousse of chestnuts. Served in presbyterian families since 1890ds.
1 cup of chestnut puree
1/2 cup of chestnuts cooked in thick sugar syrup
2 cups of white granulated sugar
1 cup of heavy whipping cream
Take one cupful of the freshly cooked chestnut puree also one and one half of cupfuls of chestnuts cooked in a thick syrup and after cooking dried on a waxed paper in the medium hot oven. When cool- cut the chestnuts into squares or halves lengthwise. Heat the puree of chestnuts, while stirring into it a small cupful of white granulated sugar, until it melts. Set it aside after the sugar has melted to cool it down. Whip a cup of the heavy cream with a cup of sugar stiffly. Add a cupful of the chestnuts into half and lightly mix with a pint cream stiffly whipped. Mix everything together and put this mousse into a closely covered mold and pack it into ice and salt for five hours .Turn out onto a serving platter and surround the dessert by a whipped cream.