For 20 servings
400 g cassis puree
50 g sugar
7 g of gelatin
100 g griottine juice concentrated
750 g Debic Cream 35%
175 g egg yolk
135 g sugar
18 g gelatin
2 vanilla sticks
500 g vanilla cream
200 g mashed chestnuts
25 g Cognac Remy Martin 58 °
500 g Debic Cream 35%
150 g nut puree
150 g mashed chestnuts
100 g Debic Constant butter
20 g Cognac Remy Martin 58 °
Assembly & finishing
300g sponge cake or cake
90 g candied chestnuts
Heat the cassis puree with the sugar and mix with the soaked gelatin.
Add the concentrated griottine juice.
Heat the Debic Cream 35% with half the sugar and the split vanilla sticks.
Stir the other half of the sugar until frothy with the egg yolk.
Mix and stir at 85 ° C (anglaise).
Mix in the soaked gelatin.
Immediately weigh 500 g of composition for the maroon mousse.
Smooth the vanilla cream with the mashed chestnuts and cognac.
Beat the Debic Cream 35% and stirr under the mixture.
Bring all raw materials to room temperature and mix, do not whip.
Cover the bottom of the glass with the warm cassis jelly. Freeze.
Apply the remainder of the vanilla cream on top.
Add the biscuit or cake pieces and fill with the fluffy maroon mousse.
Apply the decoration cream with a fine piping tube and decorate with pieces of candied chestnut, icing sugar and gold leaf.