Mousse Marron

Photo: flickr user Thomas Claveirole

Ingredients

1 quart vanilla ice cream

1 teaspoon granulated gelatine

1/2 cup sugar

1/2 cup prepared French chestnuts

1/4 cup water

1 pint cream

Whites two eggs

1/2 tablespoon vanilla

Preparation

Cook sugar and water five minutes, pour on to beaten whites of eggs, dissolve gelatine in one and one-half tablespoons boiling water, and add to first mixture. Set in a pan of ice-water, and stir until cold; add chestnuts, and fold in whip from cream and vanilla. Line a mould with ice cream, and fill with mixture; cover, pack in salt and ice, and let stand three hours.