Aromatic Chestnut Mousse in Crispy Waffles

Servings: 4
Prep time: 40
Cooking time: 30
  • - 300 g chestnuts
  • - 40 grams of rice flour
  • - 40 g of dark chocolate
  • - 2 eggs
  • - 200 ml of milk
  • - 100 g of whipping cream
  • - 2 tablespoons brown sugar
  • - 2 tablespoons powdered sugar
  • - 1 tablespoon of flour of durum wheat
  • - 1 tablespoon of chestnut flour
  • - 10 aniseed
  • - 3 tablespoons of rice oil
  • - brandy
  • - pomegranates
  1. Slit the chestnuts and keep them in the freezer for 30 minutes. Immerse into boiling water and cook for 20 minutes. Peel, putting aside the 4 most beautiful, and mash the others on the mill.
  2. Beat 2 egg yolks with the sugar, stir in the rice flour and then the milk (already brought to a boil along with aniseed and filtered). Stir well, bring the cream to a boil and let it cool.
  3. Stir with a whisk the 2 egg whites, icing sugar, oil, wheat flour and that of chestnuts until you get a smooth batter. Use a spoon to form 4 thin rounds with a diameter of 12 cm directly in a baking tray lined with baking paper. If you have, help with a ring mold as in the photo.
  4. Bake the rounds at 175 ° C for 5 minutes, then place them with a spatula into 4 bowls by pressing the edges that protrude on the outside.
  5. Whip the cream and store in the fridge. Reduce the chocolate in thin flakes. Shell the pomegranate. Sprinkle the 4 chestnuts with a little brandy.
  6. Mix the anise cream with the mashes chestnuts; squeeze into the mousse waffles with a pastry bag. Decorate with chocolate, pomegranate and the whole chestnuts.