Fresh, Cooking Recipe Sweet Chestnut Mont Blanc Tart With Mousse Savory Delicious

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16 ingredients, 11 steps, cooking Sweet Chestnut Mont Blanc Tart With Mousse

Good Afternoon all, now you can make recipe Sweet Chestnut Mont Blanc Tart With Mousse with 16 ingredients and 11 steps. Below this is how to make it, please carefully carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Sweet Chestnut Mont Blanc Tart With Mousse.

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Ingredients for Sweet Chestnut Mont Blanc Tart With Mousse

1. You need 18 : cm tart Your preferred pastry base.
2. It’s 50 grams : Chocolate.
3. Prepare : Mousse.
4. You need 70 grams : Milk Jam.
5. It’s 5 grams : Gelatin.
6. You need 50 ml : Water.
7. You need 1 : Egg white.
8. You need 20 grams : Granulated sugar.
9. It’s 100 ml : Heavy cream.
10. You need : Marron Cream.
11. Prepare 180 grams : Peeled sweet chestnuts.
12. It’s 50 ml : Milk.
13. Prepare 100 ml : Heavy cream.
14. You need 10 grams : Sugar.
15. Prepare 100 ml : Heavy cream for decoration.
16. Prepare 90 grams : Sweet chestnuts for decoration.

If all cooking materials Sweet Chestnut Mont Blanc Tart With Mousse it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

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Stages Cooking Sweet Chestnut Mont Blanc Tart With Mousse

1. Bake any tart base you like and let it cool. brqq
2. Roughly break up the chocolate and melt it in a bowl suspended over hot water. Coat it over the tart base, chill and set in the fridge. brqq
3. For the mousse: Sprinkle the gelatin into the water and leave to soak. Use the bowl in which you melted the chocolate earlier and melt the gelatin mixture and milk jam together whilst suspended over boiling water. brqq
4. Add the egg whites into a bowl and whip them into a meringue. When you start whisking, add the sugar and keep going until stiff peaks form. brqq
5. In a separate bowl, whip the cream until stiff peaks form. brqq
6. Add the whipped ingredients from steps 4 and 5 into the mixture from step 3 and mix lightly. Once everything is combined, pour the mixture onto the tart base and put it in the refigerator. brqq
7. For the cream: Heat the sweet chestnuts in the microwave for 2 minutes to make them easier to crush. Crush the chestnuts with a masher and mix them with the sugar. Finally add the milk little by little and mix until smooth. brqq
8. Strain the sweet chestnuts. In a separate bowl, whip some cream until stiff peaks form. Add the strained sweet chestnut mixture. brqq
9. Once the mousse has set, roughly crush up the sweet chestnuts for decoration alongside the whipped cream intended for decoration. brqq
10. Pipe the marron cream in swirls and finish decorating with leftover cream and sweet chestnuts. brqq
11. If you have some cream left over, just put it in a serving dish or container and leave it to set in the fridge. You'll end up with a dessert like this. brqq
12. Finish and Enjoy.

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