Chestnut mousse with cornelian cherry jam

The fruit of trees with a history spanning thousands of years, particularly widespread on the Brentonico Plateau and especially in the mountain village of Castione, chestnuts are the undisputed protagonists of this recipe, in which they are prepared in different forms and textures. Combined with the sweetness of mountain honey, cocoa and rum, they create a delicate and delicious recipe that will surprise your palate!

Ingredients

Chestnut mousse:

• 250 g boiled Castione chestnuts
• 250 ml milk
• 250 ml cream
• 40 g sucrose
• 50 g millefiori honey
• 2 g sheet gelatin
• 1 pinch of salt
• 1/2 vanilla pod
• rosemary, as neede
• bay leaves, as needed

Chestnut biscuit:

• 60 g sucrose
• 40 g plain flou
• 35 g chestnut flour
• 5 g unsweetened cocoa powder
• 100 g eggs
• 1 pinch of salt

Cornelian cherry jam:

• 500 g ripe cornelian cherries
• 300 g sucrose

Soaking syrup:

• 50 ml water
• 10 g sucrose
• 10 ml rum

Method

For the chestnut mousse:

1. Place the milk, a pinch of salt, 3 bay leaves, a sprig of rosemary, the honey and the chestnuts in a small saucepan.
2. Bring to the boil over low heat with the lid on for approximately 20 minutes, or until the chestnuts are very tender and can be easily broken apart with a fork.
3. Leave to cool, then strain and blend everything together with the previously melted gelatin and the vanilla seeds. Gently fold in the whipped cream with the sucrose and the chestnut purée. Cover the mousse with cling film and leave to rest in the refrigerator for at least 4 hours.

For the chestnut biscuit:

1. Whisk the eggs and sucrose in a stand mixer until the mixture is well whipped and aerated. Sift the remaining dry ingredients and gently fold them into the mixture.
2. Separately, whisk the eggs (preferably at room temperature) together with the sugar and, after approximately one minute, add the two tablespoons of boiling water. Continue whisking for at least 10 minutes, or until the mixture is light, fluffy and as full of air as possible.
3. Pour the mixture into a baking tray lined with parchment paper, gently level it out and bake in a preheated conventional oven at 200°C for approximately 10 minutes.

Assembly:

1. Cut the biscuit into shapes using a pastry cutter and place it on the bottom of a small dessert glass.
2. Soak with the syrup, then pipe a series of peaks of chestnut mousse all around it. Finally, add a teaspoon of cornelian cherry jam to the centre. Repeat the layers and decorate as desired with some of the remaining crumbled boiled chestnuts.

Serve with a glass of Passito wine, which will balance the sweetness of this dessert.

Calories per serving: approximately 280 kcal per 120 g of product.