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Chestnut ripple mousse
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 369
  • Fat about 22g
  • Carbohydrates about 38g
  • Protein about 3g
This is needed
This is needed for 4 people
  • 2 tsp lemon juice
  • 1 persimmons, cut into pieces
  • 1.5 tbsp preserving sugar (Coop)
Chestnut mousse
  • 2.5 dl full cream, whipped until stiff
  • 220 g frozen chestnut puree, defrosted
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And that's how it's done
And that's how it's done
Place the persimmon jam and lemon juice in a pan, cover and simmer for approx. 5 mins. until soft, puree and pass through a sieve. Add the preserving sugar, bring to the boil, cook on a rolling boil for approx. 2 mins., leave to cool.
Chestnut mousse
Beat the chestnut puree and half of the whipped cream with a whisk until smooth. Carefully fold in the remainder of the whipped cream.
Ripple effect
Carefully fold the persimmon mixture into the chestnut mixture using a fork to create a ripple effect, cover and chill for approx. 2 hrs.