Hanewich’s Chestnut Mousse
- 6 egg yolks
- 1/2 cup sugar
- 1 cup chestnut purée
- 2 tablespoons cognac
- 1 teaspoon grated orange zest
- 1 cup heavy cream
Beat yolks until thick and pale yellow. Beat in sugar until thick
ribbons form, about 7–10 minutes. Add chestnut purée and cognac and
mix well. In clean bowl, whip cream to soft peaks. Spoon into dessert
glasses, top with orange zest. Can be topped with whipped cream,
grated chocolate, or fresh berries. Serves 6.
Chef Cheryl Hanewich
ChopHouse
322 South Main Street
Ann Arbor, MI 48104–2108
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