Chestnut Mousse A La Maronsui'S

• 255 grams unsweetened chestnut puree
• 135 grams caster or superfine sugar
• 3 large eggs (180 g)
• 1 teaspoon rum or sherry
• 300 milliliters heavy whipping cream

1. In the top half of a double boiler, combine the chestnut puree, caster sugar, eggs, and rum or sherry. Whisk thoroughly to combine. (Don't worry if there are still a few small clumps of chestnut puree in the mixture - these will break down.)
2. Continue whisking (and mashing if necessary) constantly over medium heat on the double boiler to avoid curdling.
3. When the mixture begins to hold whisk marks, take off the heat and allow to cool to room temperature. Err on the side of making this too set - you can always add a touch more whipped cream to the mixture later.
4. While the chestnut mixture is cooling, whip the heavy cream at high-medium speed to aerate, until it holds in soft but stiff peaks.
5. Once the chestnut mixture has cooled, transfer to clean (cool) bowl and fold in whipped cream. Fill serving vessels with the mousse and refrigerate for up to 6 hours before serving with candied chestnut pieces.

puree, caster, eggs, rum, cream

Taken from food52.com/recipes/17026-chestnut-mousse-a-la-maronsui-s (may not work)