In a large bowl, beat chestnut purée until smooth. Gradually mix in icing sugar, orange juice and vanilla.
In another bowl, whip cream into soft peaks. Fold whipped cream into chestnut mixture.
Spoon mousse into 10 sherbet or wine glasses.
Cover and refrigerate for 2 hours or until firm.
Chestnut mousse will keep 2 days refrigerated or 1 week frozen.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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