Chestnut mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Soak the gelatin in cold water. Melt the chocolate in a water bath. Melt the chocolate in a water bath and then mix with the chestnut puree. Squeeze out the gelatine, melt with the whiskey, stir into the chestnut mixture and leave to cool. Stir in the cream. Pour into a Pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice with overpressure and allow to temper before serving.

Tip: The desired serving temperature can be achieved directly with several repetitions.