1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/栗子慕斯食譜：馬斯卡彭乳酪、梨子與肉桂rich600338<blockquote class="wp-embedded-content" data-secret="YR67AsCXYp"><a href="https://marcwiner.com/zh-hant/mousse-de-marron/">栗子慕斯食譜：馬斯卡彭乳酪、梨子與肉桂</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/mousse-de-marron/embed/#?secret=YR67AsCXYp" width="600" height="338" title="栗子慕斯食譜：馬斯卡彭乳酪、梨子與肉桂 — Marc Winer" data-secret="YR67AsCXYp" 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.jpg600501這款栗子慕斯以自製栗子泥為基底，質地濃稠滑順，頂層鋪上用奶油與肉桂煎至金黃的梨塊。基底是將栗子煮熟後，與馬斯卡彭起司和蜂蜜攪打而成，不用市售栗子抹醬。製作兩杯的份量，栗子需煮半小時，梨子約需十分鐘，另外還要預留晾乾與放涼的時間。https://marcwiner.com/zh-hant/mousse-de-marron/zh-hant栗子慕斯食譜：馬斯卡彭乳酪、梨子與肉桂法式甜點010402人份75 克 栗子 (去皮後秤重)75 克 馬斯卡彭起司1 西洋梨 (大的，或用 2 顆小的)2 茶匙 蜂蜜 (（或蜂蜜風味液態甜味劑）)1 茶匙 肉桂粉2 撮 鹽 (每撮份量稍多)少許 奶油或油1 至 2 大匙 義式濃縮咖啡 (或煮栗子的水)0.5 至 1 大匙 阿瑪雷托杏仁香甜酒 (並減少義式濃縮咖啡的用量)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