rom heat Stir in the Chestnut puree, a little at a
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
nd European groceries.
Chestnut puree and chestnut cream are usually imported
arfait glasses.
Chill the mousse for several hours, preferably overnight
re to ensure that the recipe is clear & easy to follow
r save them for another recipe.
Place the yolks in
ompletely.
Make the mango mousse: Put water in a small
br>Spoon a container of mousse into each glass/bowl.
For the mousse:
Place the heavy cream,
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
rackers, butter and heaped tablespoon chestnut puree in a food processor
th parchment paper.
Put chestnut spread in small bowl.
nough to garnish 1 Lemon Mousse Cheesecake. (You may double the
ugar and vanilla from the recipe.
br>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food
Force chestnut puree through a potato ricer
he butter and add in chestnut spread.
Mix the remaining
mixing bowl, beat chocolate mousse mix and almond extract with