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Christmas log with chestnut mousse

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 90 minutes
Cooking time: 30 minutes
 
Ingredients (serves 8):


Method:

Make the dacquoise:
Pre-heat the oven to 180°C (th.6).
Place the egg whites in a bowl with the lemon juice, caster sugar and vanilla sugar. Whisk into stiff peaks.
Gently add the icing sugar and ground almonds.
Tip onto a baking tray covered with baking paper, spread to an equal 2 cm thickness.
Bake for 30 minutes in the oven, so that it is still soft.

Chestnut mousse:
Loosen the chestnut puree with the rum.
In another bowl, beat the butter until soft, then add the chestnut puree and mix well.
Whip the cream into stiff peaks and combine with the mixture.
Finally add the chopped chestnuts.

Chestnut cream:
Loosen the chestnut puree with the rum.
Whip the cream into stiff peaks and add to the puree.
Pour into a piping bag (if you have one).

Assembling the dessert:
Take a rectangular mould and carefully lift the dacquoise into it.
Spoon the mousse inside and smooth flat.
Pipe (or spoon) the cream on top.
Now make sure you have enough dacquoise exposed to fold over the mixture, sealing it like a parcel.
Place in the freezer for 2-3 hours, then remove it from the mould.
Sprinkle with cocoa powder before serving.
Advice: Recommended wine: champagne
Leave the oven door slightly open whilst baking the dacquoise.

User comments

 
another free recipe every day






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