Ingredients
For the chestnut mousse
150g/5¼oz chestnut purée
4 tbsp double cream, whisked
3 tbsp sugar
3 tbsp mascarpone
1 tbsp icing sugar
½ tsp vanilla essence
3 ginger biscuits, chopped roughly
25g/1oz pecan nuts, chopped
For the raspberry coulis
100g/3½oz raspberries
½ lemon, juice only
2 tbsp sugar
To garnish
icing sugar, to dust
mint
Method
1. To make the chestnut mousse, in a bowl mix the chestnut purée with double cream and sugar to form a smooth paste.
2. Fold through the mascarpone, icing sugar, vanilla essence, biscuits and nuts.
3. Shape into quenelles and place onto a plate.
4. Garnish with the icing sugar and mint.
5. For the raspberry coulis, in a small blender add the raspberries, lemon juice and sugar. Blend for one minute.
6. To serve the chestnut mousse, pour the coulis around the outside of the plate.
