1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/밤 무스, 마스카르포네와 배, 시나몬rich600338<blockquote class="wp-embedded-content" data-secret="mcWyNp8RLl"><a href="https://marcwiner.com/ko/mousse-de-marron/">밤 무스, 마스카르포네와 배, 시나몬</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/mousse-de-marron/embed/#?secret=mcWyNp8RLl" width="600" height="338" title="“밤 무스, 마스카르포네와 배, 시나몬” — Marc Winer" data-secret="mcWyNp8RLl" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/mousse-de-marron-en-tete-750x626.jpg600501익힌 밤에 마스카르포네와 꿀을 넣어 곱게 갈고 작은 유리잔에 담아, 계피를 넣고 볶은 배를 올린 디저트입니다.https://marcwiner.com/ko/mousse-de-marron/ko밤 무스, 마스카르포네와 배, 시나몬프랑스 요리디저트010402인분75 그램 밤 (껍질을 벗긴 무게)75 그램 마스카르포네1 배 (큰 것, 또는 작은 것 2개)2 작은술 꿀 ((또는 꿀맛 액상 감미료))1 작은술 계피 가루2 꼬집 소금 (넉넉하게)조금 버터 또는 기름1~2 큰술 에스프레소 (또는 밤 삶은 물)0.5~1 큰술 아마레토 (넣을 경우 에스프레소 양을 줄여 주세요)7https://marcwiner.com/wp-content/uploads/2026/10/mousse-de-marron-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400