Delicious Chestnut Mousse
|Gelatin powder||1 Teaspoon|
|Water||2 1⁄2 Fluid Ounce (1/2 Gill)|
|Crystallized violet petals||4 (For Garnish)|
|Grated chocolate||1 Teaspoon (Leveled) (For Garnish)|
|Vanilla essence||3 Drop (Adjust Quantity As Per Taste)|
Slit the skins so they do not burst, rub through sieve after boiling steadily for 10 minutes.
Beat egg yolks and sugar over hot water until thick, dissolve gelatine in the 1/2 gill very hot water, add to egg yolks.
Stir in chestnut puree and vanilla essence.
When stiffening, fold in cream and stiffly beaten egg whites.
Pile into glasses and top with crystallized violet petals and a little grated chocolate.