Mousse Marron

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 quart vanilla ice cream.
  • ½ cup sugar.
  • ¼ cup water.
  • Whites two eggs.
  • 1 teaspoon granulated gelatine.
  • cups prepared French chestnuts.
  • 1 pint cream.
  • ½ tablespoon vanilla.


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.