A dessert is okay occasionally, and since I had “crème de marrons” (sweetened chestnut cream) in the cupboard, I decided to use this for a delicious mousse. No worries, it is really easy to make. I made some more blueberry compote, since it also tastes great on pancakes.
For the blueberry compote
- 500 g fresh blueberries
- Zest of 1 lemon
- 2 tbsp.lemon juice
- 3 – 4 tablespoon granulated sugar
- A pinch of Himalayan salt
For the chestnut mousse
- 1 can (240g) crème de marrons
- 250 ml heavy cream
First, make the compote.
- Wash and dry the blueberries.
- Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.
- Remove blueberries with a slotted spoon and cook the liquid for 2 – 3 more minutes until reduced in half and thickened.
- Add blueberries back into the pot and stir to combined.
- Remove from heat and let cool.
Make the mousse while the compote cools down.
- Whisk the cream in a medium bowl to soft peaks.
- Put the crème de marrons in a large bowl and use a spatula to gently fold in the whipped cream.
Put some compote in a small jar and add 1/4th of the chestnut mousse.
Top with some fresh blueberries, lemon zest and a bit of mint.