Chestnut mousse

• 75g milk
• 40g egg yolk
• 70g gelatin
• 225g chestnut paste
• 75g chestnut cream
• 15g Armagnac
• 150g whipped cream

Milk mirror glaze

• 150g water
• 300g sugar
• 300g glucose
• 200g condensed milk
• 300g milk couverture chocolate
• 1 vanilla bean(goose)

CHESTNUT BISCUIT 

1. Using a food processor, mix together the butter, yolks, chestnut paste and chestnut cream.
2. Whisk together the egg whites with the sugar. Mix two mixtures together. Add the sifted flour.
3. Spread in a 2 cm high “Flexi pat” of 55 cm long by 36 cm.
4. Bake in a fan oven at 175°C for approximately 15 mins.
5. Stock for the assembly.

BLACK CURRANT COMPOTE

1. In a saucepan, boil together black currant and blackberries. Mix together the gelatin, sugar & pectin NH.
2. Mix well then stock in the refrigerator.

CHESTNUT MOUSSE 

1. In a saucepan, heat the milk then cook the egg yolks 85°C.
2. Add the melted gelatin. Pour over the remaining ingredients except for the whipped cream. Mix well.
3. Cool down at 20°C. Fold through the whipped cream.
4. Fill 10“mold spheres” and stock the rest for the assembly.

MILK MIRROR GLAZE

1. In a saucepan, add water, sugar and glucose to 103°C
2. Pour over the condensed milk and gelatin mass over the milk couverture chocolate.
3. Mix well and store in a refrigerator overnight. Before using heat the glaze to 40°C.
4. Use at 30/35°C.
5. Refrigerate until serving.