Chestnut mousse with panettone
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6-8
Dietary Vegetarian
From Saturday Kitchen
This is a very seasonal Christmassy dessert using chestnuts which are traditional at this time of year, and panettone which is the classic Italian Christmas cake from Milan.
Method
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Place a 22cm/8in greased ring mould onto a baking sheet.
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Cut a slice from the bottom of the panettone to line the base of the mould.
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Spoon over the rum.
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Process together the mascarpone and the chestnut purée. Place in a large bowl and fold in the lightly whipped cream.
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Spread over the base of the panettone. Chill in the fridge.
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Remove the ring by placing a hot tea towel around the edge and lifting off.
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Sprinkle over the grated chocolate, sprinkle over some icing sugar, slice and serve.
Ingredients
- 1 medium panettone
- 1 tbsp rum (optional)
- 450g/1lb mascarpone
- 285g can sweetened chestnut purée
- 290ml/10fl oz double cream, lightly whipped
- 4 tbsp icing sugar
- 85g/3oz dark chocolate, grated
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