Posted on
17 September 2012
by
Chef Kasim Senturk
Chestnut Mousse with Salep
Ingredients
250 g Cream
1 Leaf Gelatin
60 g Candied Chestnut
80 g Granulated Sugar
1 Egg White
1 Egg Yolk
1.5 g Orchis Flower Powder
40 g Fresh Raspberry
50 g Butter
50 g Powder Sugar
Preparation
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Beat egg white with sugar. Boil orchis flower powder, water and sugar in 120 degree. Add it to the beaten egg
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Beat cream, add candied chestnut. Mix it with egg and leaf gelatin, blend all
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Pour into dessert dishes and freeze it
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Serve it with raspberry sauce and aniseed biscuit.
Cooks Note