Pound Cake and Chestnut Mousse CharlotteTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:385.7 kcal
Proteins:2.1 g
Fats:40.8 g
Carbohydrate:5 g
Fibers:0.9 g
Sugar:3 g
Cholesterol:113.4 mg
Sodium:277.3 mg
Calcium:24 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
24
g
slices of pure butter pound cake
4
nice pears
**Chestnut mousse
250
g
chestnut cream
6
egg whites
**Supplies
4
meters of pretty ribbon
1
sheet of stiff paper or light cardboard
METHOD
- Begin by rolling the paper into a tube of the desired diameter for your charlottes (about 8 cm / 3 1/4"); fasten with tape, then place a ring in the center of each of 4 dessert plates.
- Cut 6 slices of pound cake and halve them lengthwise.
- Arrange the pound cake pieces vertically around the paper tube, then tie them in place with a meter of ribbon. Make a nice knot or bow.
- Gently remove the tube so that the circle of pound cake keeps its shape, then fill the center with mousse, alternating with thin pear slices.
- Decorate each charlotte with bits of praline and a candied chestnut, for example.
Chestnut mousse
- Beat the egg whites to stiff peaks.
- Place the chestnut cream in a bowl and gently fold in the egg whites so as not to deflate them.
CHEF'S NOTES
Our tip: to provide a contrast of textures, sprinkle flaked almonds between each layer of mousse and pears.
