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Chestnut and porcini mousse with grapes
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 27g
  • Carbohydrates about 54g
  • Protein about 4g
This is needed
This is needed for 4 people
Porcini cream
  • 3 tsp dried porcini mushrooms, finely chopped
  • 2 dl full cream
Mousse
  • 50 g dark chocolate, finely chopped
  • 0.5 dl full cream
  • 220 g frozen chestnut puree, defrosted
  • 0.5 tbsp kirsch
Topping
  • 100 g blue grapes, halved
  • 1 tbsp sugar
  • 50 g meringue nests, roughly chopped
Tools
  • 4 glasses, each approx. 150 ml
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And that's how it's done
And that's how it's done
Porcini cream
Mix the cream with the porcini mushrooms, cover and chill for approx. 2 hrs. Strain the cream, set aside the mushrooms. Beat the cream until stiff.
Mousse
Place the chocolate and cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Combine the chestnut puree and kirsch. Stir in 2 tbsp of the chocolate sauce, carefully fold in the whipped cream. Transfer the mixture to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe the mousse into the glasses.
Topping
Mix the sugar with the reserved porcini mushrooms, caramelize in a frying pan while stirring. Top the mousse with the grapes, meringue and mushrooms. Drizzle the remainder of the chocolate sauce over the top.