Mousse For the mousse, in a snow kettle, beat the yolks with # of sugar over steam until creamy. Allow the chocolate to melt. Stir chestnut puree with rum until smooth. Add the chocolate and the chestnut puree to the egg yolk mixture and stir gently.
Soak the gelatine in a little water, allow to melt and fold into the chocolate mixture. Beat the egg whites with the remaining sugar until stiff. Fold into the chocolate mixture. Finally, gently fold in the not too stiff whipped cream. Place in the refrigerator for a few hours.
Parfait For the parfait, beat all the eggs with the yolks and sugar over steam until creamy. Then stir until cooled on iced water. Mix chestnut puree with rum, juice of one lemon and vanilla sugar until smooth. Add to egg mixture form and fold in. Fold in whipped cream and freeze in molds.
For the sauce, boil orange juice with sugar to syrup-like consistency. Add liqueur, continue cooking until liquid is thick like honey. Decorate the mousse and parfait with the sauce.
Tip: For a decorative finish to the dessert, Heino Huber spread brick dough thinly with the orange-amaretto syrup, cut it into pleasing shapes and baked it briefly in a hot oven (see
multifaceted sweet wine
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