Keshdemus – Mousse of Sweet Chestnuts

Cut the Keschde crosswise on the flat side and boil or possibly roast in the oven for ten minutes at 200 degrees. Peel off the Keschde. Remove the inner skin as well. Grind the Keschde.

Bring the milk with the inside of the vanilla pod to a boil. Mix the yolks and sugar, stir into the hot milk and bring to a boil until creamy. Transfer to a suitable bowl and stir until cold.

Add 220 g of Keschdepueree and the brown rum.

Whip the egg whites with sugar until whipped egg whites, whip the whipped cream, mix gently alternately. Chill in the refrigerator for about 6 hours.

Serving Tip:

Spoon the Keschdemus into dumplings and serve with an apple ragout.

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