Chestnut Mousse

Mix sugar and whipped cream stabilizer well in a small bowl.

Put cream and egg white into a large, clean bowl and beat with a hand mixer until stiff.

While whipping, slowly sprinkle in the sugar-stabilizer mixture and finish beating briefly until you have a stable, airy mass.

Beat the sweetened chestnut purée with vanilla sugar in a second bowl until creamy.

Fold the cream–egg white mixture into the chestnut purée in portions and gently combine until a smooth mousse forms.

Cover the chestnut mousse and let it chill in the refrigerator for about 60 minutes.

Use two spoons to form quenelles and portion the chestnut mousse onto plates.

Decorate as desired and serve well chilled.