Chestnut Cream, Oranges in Honey Syrup and Cocoa Waffles
ready in 4 h.
- For the mousse
- 2 sheets
- ¼ cup
- 1 ¾ ounces
white chocolate (chopped)
- 2 tablespoons
- 7 ounces
- ⅞ cup
- For the sauce
Oranges (filleted, juice retained)
- 4 teaspoons
Orange liqueur (optional)
- 1 tablespoon
Soften the gelatine in cold water.
Beat the egg yolks and the sugar until creamy. Beat the egg whites until stiff.
Melt the chocolate in a bain marie.
Wring out the gelatine and place in a pot with the rum and dissolve on a low heat. Mix the chocolate with the chestnut purée and stir into the gelatine.
Fold in the egg yolk mixture, the whipped cream and then the egg whites. Transfer to a bowl and chill for at least 3 hours.
Mix the orange juice with the liqueur and the honey. Stir in the fillets and leave to steep.
To make the waffles, mix the butter and the sugar until creamy. Add the eggs one by one and mix well. Mix together the flour, a pinch of cinnamon, the cocoa, baking powder and the almonds and fold into the butter mixture.
Grease a waffle iron with a little butter and bake the waffles.
Top the waffles with scoops of the mousse and serve with the orange sauce.