Chestnut Mousse with Salep | ExpatWomanFood.com
 
 

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

  • Beat egg white with sugar. Boil orchis flower powder, water and sugar in 120 degree. Add it to the beaten egg
  • Beat cream, add candied chestnut. Mix it with egg and leaf gelatin, blend all
  • Pour into dessert dishes and freeze it
  • Serve it with raspberry sauce and aniseed biscuit.
Cooks Note

Join the Conversation

-->