Servings: 2 servings
Ingredients
- 75 g chestnuts weighed after peeling
- 75 g mascarpone
- 1 pear large, or 2 small pears
- 2 teaspoons honey (or honey-flavored liquid sweetener)
- 1 teaspoon ground cinnamon
- 2 pinches salt generous
- a little butter or oil
- 1 to 2 tablespoons espresso or chestnut cooking water
Optional
- 0.5 to 1 tablespoon amaretto and less espresso
Procédé
- Peel the raw chestnuts. Weigh them raw and peeled. You will need about 12. Cut off the tip of each chestnut and pull the skin downward.75 g chestnuts
- Cover with just enough water and cook for at least half an hour. If desired, leave to soak for another hour or so. Then let the steam escape and leave to dry for about fifteen minutes.
- Peel and core the pear, then cut into pieces. Sauté the pieces for 5 minutes in a little butter or oil. Add a generous pinch of salt and the cinnamon. Sauté for another 2 minutes until golden on all sides. Let cool.1 pear, a little butter or oil, 2 pinches salt, 1 teaspoon ground cinnamon
- Finely blend the chestnuts in a food processor. Add the mascarpone and honey (or honey-flavored sweetener). Add a quarter of the pear. Blend until you have a thick paste.75 g mascarpone, 2 teaspoons honey
- Thin with the espresso, a little chestnut cooking water or a little amaretto. Start by adding one tablespoon, mix by hand and check the consistency. Add more if needed.1 to 2 tablespoons espresso, 0.5 to 1 tablespoon amaretto
- If desired, set the mousse and pear aside until ready to serve. In that case, cover the mousse and refrigerate.
- Divide the mousse among pretty little glasses. Briefly reheat the remaining pear if desired. Then divide it among the glasses.
Notes
Equipment: small saucepan, (small) food processor or immersion blender, small PFAS-free frying pan.
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