Chestnut-blackberry mousse
Risengrod
- 300 GRAM CHESTNUTS, peeled
- 2 CUPS CREAM
- 100 GRAM SUGAR
- 4 TBSP BLACKBERRY JAM
- 250 GRAM LADY FINGERS or other cookies
- 2 EGGS, split
- 4 TBSP ORANGE LIQUEUR
Bring the cream with the chestnuts to the boil and simmer for half an hour. Puree this mixture and add the sugar, the egg yolks and the jam; stir well. Whisk the egg whites until fluffy and fold them into the chestnut mixture. Put a layer of lady fingers on the bottom of a rectangular dish and sprinkle them with liqueur. Distribute the chestnut mixture on top. Refrigerate an hour before serving; decorate with a few blackberries.
Bring the milk to the boil with the rice and cook for 45 minutes on very low heat. Dissolve first the gelatin and then the sugar. Add the cream and egg yolk and stir. Refrigerate for 3 hours before serving. Serve with red currant jam.
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