I bought a jar of chestnut puree and I know it goes well with whipped cream, but I wanted to make it even more special. So I created this Chestnut mousse with apple centre. It was a good way to use the moulds I bought but didn’t manage to use until I made this. It was a Bramley apple centre to add a little bit of sharpness.

Ingredients for 6 Chestnut mousse with apple:

– 150ml whipping cream
– 60g chestnut puree
– 70g icing sugar
– 1 bramley apple
– 25g sugar
– edible flowers for decor (optional)

Wash and peel the apple. Cut it in small pieces and leave it to a side. Put the 25g of sugar in a saucepan over medium heat and melt the sugar. When the sugar is ready, add the apple pieces and stir. Keep the apple on the hob until it is soft and mushy. Stir often with a silicone palette.
Leave the apple to cool slightly and put it in small moulds. Put it in the freezer and leave it for a few hours, until is hardened.

Make the chestnut mousse, whip the cream with the icing sugar. Add the chestnut puree on top of the whipped cream and mix with the hand-mixer until is incorporated. Make sure you don’t overdo the whipped cream. When the mousse is ready, put it in the bigger moulds. Remove the Bramley apple centre and place it in the middle of the mousse. Add a little bit of extra mousse to cover it.

Put the mousse tray in the freezer and leave it to set. I left it for a few hours.

A few hours before you want to serve it, take it out of the freezer and immediately remove it from the moulds. Put the mousse desserts on the serving tray or plates and leave them in the fridge to defrost gradually.

It takes a lot of time to wait, but it’s also a dessert that looks amazing, tastes amazing and it’s not difficult to make. I would make it for a party, as I can easily make it a few days before.

Do you like chestnut puree?