Chestnut-Espresso Mousse with Orange Gel and Almond Tuile

01

Ingredients

• 350 g unsweetened chestnut purée
• 180 mL full-fat coconut cream
• 60 mL strong espresso, cooled
• 45 mL pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 120 mL chilled aquafaba from unsalted chickpeas
• 1/4 tsp cream of tartar
• 25 g superfine sugar
• 220 mL strained fresh orange juice
• 20 g granulated sugar
• 1 tsp finely grated orange zest, plus fine zest threads for garnish
• 1 tsp agar-agar powder
• 1 tsp fresh lemon juice
• 30 g all-purpose flour
• 30 g almond flour
• 35 g granulated sugar
• 1 pinch fine sea salt
• 55 mL unsweetened oat milk
• 25 g vegan butter, melted
• 20 g sliced almonds
• 2 tsp cacao nibs

02

Prepare the dish

1. Blend the chestnut purée, coconut cream, cooled espresso, maple syrup, vanilla and salt until completely smooth. Transfer to a wide bowl and refrigerate for 20 minutes.
2. In a spotless mixing bowl, whip the chilled aquafaba and cream of tartar to soft peaks. Add the 25 g superfine sugar a spoonful at a time and continue whipping until glossy, firm peaks form.
3. Fold one-third of the whipped aquafaba into the chestnut mixture to lighten it. Gently fold in the remainder in two additions, preserving as much volume as possible. Cover and chill for at least 3 hours, until scoopable.
4. For the orange gel, whisk the orange juice, 20 g sugar, orange zest and agar together in a small saucepan. Bring to a full boil, whisking, then boil for 2 minutes. Pour into a shallow container and refrigerate until set, about 30 minutes.
5. Blend the set orange mixture with the lemon juice until glossy and smooth. Pass it through a fine sieve and transfer it to a squeeze bottle or small piping bag.
6. Heat the oven to 175°C (350°F) and line a baking sheet with parchment. Whisk the all-purpose flour, almond flour, 35 g sugar and pinch of salt. Stir in the oat milk and melted vegan butter to make a thin batter.
7. Spread six very thin 10 cm ovals of batter on the parchment, working in batches if needed. Scatter with sliced almonds and bake for 8 to 10 minutes, until deep golden at the edges. While warm, drape each tuile over a rolling pin to create a gentle curve, then cool completely.
8. Ten minutes before plating, place the serving plates in the refrigerator. Stir the mousse once very gently, then shape six smooth quenelles using two warm spoons.