Brioza’s Chestnut Mousse

Mousse:

• 8 ounces chestnuts
• water as needed
• pinch of fresh grated nutmeg
• 1 ounce sugar
• 1 1/2 cup vanilla anglaise
• 2 each gelatin sheets, bloomed in ice water
• 4 liquid ounces heavy cream, whipped to soft peaks

Vanilla anglaise:

• 1 cup half and half
• 1 vanilla bean, split and seeded
• 3 egg yolks
• 1 cup and 3 tablespoons granulated sugar

For anglaise: In a heavy pot, heat half and half with vanilla bean to a boil. Turn off heat and allow to seep for 30 minutes. Bring back to a boil. Whisk together sugar and yolks. Whisk cup of hot half and half into yolks. Pour back into pot and cook over medium heat stirring constantly until thickened 3–5 minutes. Strain into bowl, over an ice bath and allow to cool. Store in refrigerator until ready to use.

For chestnut mousse: Simmer the chestnuts and enough water to cover for 45 minutes. Remove from water and blend in a cuisine-art with just enough water to make a paste. Stir in the mixture and combine with spices and sugar. Add the vanilla anglaise. In a sauce pan, heat chestnut mixture over low heat until warm. Place gelatin sheets in a bowl with ice water. Allow to soften for 2–3 minutes. Squeeze any excess water out of gelatin and add to warm chestnut mixture. Stir until melted. When gelatin is fully melted, stir mixture over ice bath for 8–10 minutes, until it has started to thicken. Spray insides of copper pipes with pan spray, pipe in mousse and freeze. When the mousse is completely frozen warm the sides of the pipe using propane torch and remove the mousse from the pipe. Allow to defrost in the refrigerator for at least 3 hours or overnight.

Chef Stuart Brioza
Tapawingo
PO Box 8
Ellsworth, MI 49729