1/ Chestnut mousse
- Bring 100ml of cream to the boil.
- Soak gelatin in cold water.
- Add gelatin when cream comes to the boil.
- Whisk remaining cream to make whipped cream and use a spatula to slowly add the gelatin/cream mixture and chestnut cream.
- Keep to one side.
2/ Blueberry filling
- Soak gelatin in cold water.
- Bring blueberry purée and brown sugar to the boil.
- Once hot, add gelatin and whisk vigorously.
- Pour into a mould with an insert and freeze (the mould with an insert must be smaller than the main mould that will give your cake its final shape).
3/ Soft vanilla biscuit
- Whisk eggs, vanilla, vanilla sugar and sugar in a large bowl.
- When creamy, add flour and yeast.
- Add melted butter and milk.
- Bake for twenty minutes at 180°C.
4/ Assembly
- Put a little chestnut cream in the base.
- Top with the frozen filling and cover with chestnut cream.
- Add biscuit topping, smooth with a spatula and freeze overnight.
- Remove desserts from freezer at least 2 hours before serving.
Pastry chef tips
- Whip up a chantilly cream, pipe it on top of the cake and decorate with candied chestnuts and fresh blueberries.
- The pastry chef has used a red velvet spray in the photo, available in large catering stores, specialist cake shops or online.
- You can use blackcurrants instead of blueberries, they go just as well with chestnuts: the acidity offsets the chestnut sweetness.
