The treasure of every land is the history of its products

Share on

Chestnut mousse with persimmon sauce

Difficulty: Medium Doses: for 4 people

For the mousse:

200 g peeled and peeled chestnuts,

80 g of sugar,

80 g whipping cream,

1 egg yolk, 1 egg yolk,

1 pinch of vanilla,

1 pinch of salt,

½ sheet of fish glue,

1 litre of milk.

For the waffle:

50 g of butter,

50 g of flour,

50 g egg white,

50 g of sugar.

For the sauce:

1 parsimmon,

½ lemon juice, lemon juice,

60 g of sugar.


Chestnuts and persimmons color nature orange and brown and also the autumn table that chooses recipes prepared according to the seasons. The floury component of the chestnut is an excellent binder for the soft consistency of the pulp of the persimmon. A fruit that too often is abandoned on the branches and that must instead be rediscovered.

This content is not public. Log in to see the recipe preparation.
Per inserire una recensioneLogin
No review found Sign in to leave e review
Linked products
Vegetable products

Canalutta chestnut

Vegetable products

Mezzomonte chestnut

Vegetable products

Obiacco chestnut

Vegetable products

Vito d’Asio marron chestnut

Send us your recipe

To send a recipe you must be registered.

Login or register to upload your recipe