With the aid of a mixer, blend the chestnuts with the liqueur. Add a little of soy milk to obtain the right texture
Whip the cream adding the
icing sugar
Blend slowly the whipped cream with the chestnuts cream, paying attention to create a homogeneous compound
With the aid of a saccapoche, put the mousse in the glasses or cups that you prefer
Garnish with the powdered cinnamon and the hazelnut grain
Serve it cold, with some Prima Colta chestnuts
