| 1 quart vanilla ice cream | 1 teaspoon granulated gelatine |
| 1/2 cup sugar | 11/2 cups prepared French chestnuts |
| 1/4 cup water | 1 pint cream |
| Whites two eggs | 1/2 tablespoon vanilla |
METHOD
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.
Our favourite mousse recipe!
