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Hanewich's Chestnut Mousse


Desserts
  • 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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