Caramelized Chestnut Mousse

Caramelized Chestnut Mousse

1. Finger biscuits: two eggs, 40 grams of sugar (white), 20 grams of sugar (egg yolk), 65 grams of low powder, powdered sugar, appropriate amount of white, divided into three times with sugar to dry foaming

2. Add the egg yolks with sugar and beat at low speed until the color becomes lighter. Pour the egg yolk into the meringue, cut and mix evenly

3. Sift in low powder and mix well

4. Extrude the shapes used for the rim, bottom, and top. Sift the powdered sugar twice

5. Increase the heat to 185 degrees, lower the heat to 150 degrees, and bake for 8-10 minutes

6. Put the finger biscuits into the mold

7. Caramel mousse: egg yolk 1 cow 70g sugar 35g gelatin slice 1 slice whipping cream 40g
Stir the egg yolks

8. Put the sugar in a pot and heat it to an amber color

9. Pour the warm milk in portions. Pour in half and stir while pouring

10. Pour all back into the pot, stir constantly, heat on low heat until it thickens, turn off the heat

11. Add the softened gelatin and stir in a basin of ice water until it becomes thicker. Add whipped cream beaten to 6 powder

12. Pour the caramel mousse into half of the mold, then pour in the chestnut mousse, chestnut mousse: 50 grams of chestnut puree, 80 grams of whipped cream, 15 grams of sugar, 1 piece of gelatin

13. Finally, put a layer of whipped cream distributed in seven or eight, and refrigerate for 3 hours

14. Take out and put a layer of finger biscuits

15. Put the sugar chestnuts and caramel slices on it