Chestnut Mousse with White Chocolate

Soak gelatin sheets in plenty of cold water.

Place white chocolate in a heatproof bowl and slowly melt it over a warm water bath, then let it cool to lukewarm.

Whip the cream until stiff peaks form and keep chilled until further use.

Beat the egg, egg yolks and sugar in a bowl until pale and fluffy, until the sugar is completely dissolved.

Squeeze out the gelatin and dissolve it in a small saucepan over very low heat or in a small container over a warm water bath.

Fold the chestnut purée and the melted, lukewarm chocolate into the egg–sugar mixture. Then quickly work in the dissolved gelatin.

Finally, gently fold the whipped cream in 2–3 additions until a light, airy mousse forms.

Cover the mousse and chill in the refrigerator for at least 3 hours to set.

To serve, scoop quenelles with a tablespoon and garnish as desired with whipped cream.