Chestnut Mousse with Orange Jelly

Summary

Ingredients

• 200 g cream (sweet French chestnut cream)
• 4 sheets gelatin
• 150 ml cream
• 250 ml orange juice, freshly squeezed (4 - 5 oranges)
• 2 tablespoon orange liqueur
• 1 tablespoon sugar
• Chestnut (s), pickled for decoration

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Instructions

1. Slowly heat the orange juice with the sugar. Soak three sheets of gelatine in cold water, squeeze out well and dissolve in the juice. Let cool a little and stir in the orange liqueur. Caution: the jelly should still be liquid for serving.
2. Gently heat the chestnut cream with 2 tablespoons of water. Soak the remaining gelatine sheet, squeeze it out and dissolve it in the chestnut cream. Let the cream cool down. Whip the cream until stiff and fold into the cold chestnut cream.
3. Pour approx. 3 tablespoons of the still liquid orange juice into 4 small Weck glasses (160 ml) or other decorative small glasses. Put the jars in the refrigerator so that the mixture gels. Then pour in some chestnut cream. Either carefully with a spoon or with a piping bag. Smooth the surface above with a spoon.
4. Again very carefully pour approx. 3 tablespoons of orange juice over it, being careful that nothing of the chestnut cream mixes and streaks form. Put the jars in the cold again until the jelly has formed.
5. Repeat the procedure with chestnut cream and orange juice. The last layer is jelly. Chill the dessert.
6. To serve, decorate the glasses with a dollop of cream and halved marinated chestnuts.