Chop the roasted almonds in the blitz chopper. Roast chestnuts, peel and roughly chop (you can also use pre-cooked ones, but they don`t taste so aromatic). Warm the milk, add the almonds and chestnuts and let simmer on a low flame for 10-15 minutes. When the chestnut pieces are soft, purée finely with the hand blender and season with (a little) cinnamon and honey. Let cool down a little, then squeeze out the gelatine and dissolve it in the warm milk. Put in a cool place.
Beat the egg whites with a little salt until stiff, then the cream too. As soon as the chestnut milk begins to gel, first fold in the cream and then very carefully fold in the egg white. Fill either in a flat form (for cams) or in several molds, glasses, etc. and put in the cold for at least 2-3 hours.
Fillet the oranges, thoroughly squeeze the leftovers and collect the juice. The amount should be around 175 ml, top up if necessary. Put the fillets in a heat-resistant, sealable container.
Melt the sugar in a large pan and let it caramelize, deglaze with the orange juice and dissolve. Open the cardamom pods, remove the seeds, finely mortar and season the sauce with them. If you want the sauce a little thicker, you can thicken it with cornstarch as you wish. Pour over the fillets while they are still hot, seal and leave to stand overnight.
To serve, cut off cams or (if in a mold) peel off the sides with a scraper and turn over. Arrange on the side of a plate and decorate with a few orange filters and a little sauce. If you put the mousse in the glass, you simply put the fillets with the sauce on top.
Tip:
If you want, you can freeze the mousse and serve it as a parfait. Then dip the molds briefly in hot water and overturn them.
The mousse also keeps its shape if it should thaw again). The recipe is therefore suitable for a buffet.
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