French Mousse

( with crystallized violets and candied chestnuts)

Ingredients (for 4 people):

• 20 g (0.70 oz) of crystallized violets
• 9 marrons glacés + 4 half marrons glacés for decoration
• 50 cl (16.9 fl.oz) of liquid chilled heavy whipping cream
• 4 meringues
• 30 g (1.05 oz) of confectioner's sugar

Directions:

• Break the marrons glacés and the meringues into uneven pieces.

• Whip the liquid heavy cream with an electric beater, then add the confectioner's sugar.

• Place crumbles of marrons glacés and meringue in 4 tall glasses and alternate with the whipped cream. Decorate each glass with half a marron glacé and sprinkle with crystallized violets. Serve right away.

Related Items:

Crystallized violets, 0.7 oz

Marrons glacés in red tin, 7.7 oz (11 pieces)