for 6 people
- 300 gr. liquid cream
- 200 gr. Cream of chestnuts
- 3 tsp. tablespoons cocoa
- 50 gr. hot water
- 15 gr. cognac
- 2 sheets of gelatin
- 6 chestnuts
- For the sabayon:
- 100 gr. champagne
- 2 egg yolks
- 1 egg
- 2 tsp. tablespoons sugar
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30 mn. + 3 h. de réfrigération |
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15 mn. sans |
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- Whip cream until firm.
Add the cocoa dissolved in a little water. Mix.
Please soften gelatin in cold water before they dissolve in hot water.Add cream of chestnuts and cognac.
Then gently add the mixture to the whipped cream.
- Pour the mousse into a rectangular mold of small height.
Place in refrigerator for 3 h.
Whisk in a bowl or the bowl 2 egg yolks and whole egg with sugar.Stir in champagne by small amounts.
Place on a water bath (40 °) and bake for 10 minutes. continuing to whisk vigorously.
French