Chestnut Charlotte**

Chestnut mousse

• 2 sheets gelatin, 180–200 Bloom
• 1 lb.

1. To prepare the chestnut mousse, soak the gelatin in a bowl of cold water until softened. Place the crème de marrons in a mixing bowl. Whisk until smooth, then mix in the whisky.
2. Heat 2 tbsp (30 ml) of the cream in a heatproof bowl over a saucepan of barely simmering water (bain-marie). Squeeze the gelatin to remove excess water, then microw