Chestnut Mousse with Whiskey
Soften the gelatin in cold water. Beat the cream until stiff. Pour 2 ounces of the cream into a piping bag with a large spout. Separate the eggs. Beat the egg yolks with the sugar until fluffy. Beat the egg whites until stiff. Coarsely chop the white chocolate. Melt the chocolate over a hot, not boiling, water bath. Squeeze the gelatin.
Dissolve the gelatin in a saucepan with the whiskey over low heat. Mix the white chocolate and chestnut puree. Stir in the gelatin. Alternately fold in the whipped cream, egg yolk mixture and egg whites. Pour the mousse into 4 glasses and chill for at least 3 hours. Serve decorated with a dollop of cream.