Chestnut Purée
- Dec 14, 2024
- 1 min read
A delightful chestnut purée accompanied by whipped cream offers a truly pleasurable dining experience. During preparation, whipping the cream simplifies the process. Adhere to the recipe for best results.
Ingredients: simple, total time: 85 min.
1 kg of unpeeled chestnuts /600 g of peeled
200 ml of water/or milk
70 g of sugar
50 ml of rum
15 ml of vanilla aroma
300 ml of whipping cream
grated chocolate to taste/ optional
Preparation
Make a 1 mm deep incision in each chestnut using a knife, and place them in the cooking container.
Add enough cold water to cover the chestnuts, and boil them for 25–30 minutes.
Drain the water, and once the chestnuts have cooled slightly, remove their skins.
In a pot on the stove, combine water and sugar, stirring until the sugar dissolves. Add rum and vanilla flavoring, and once the mixture boils, continue cooking for an additional 3 minutes.
Place the peeled chestnuts in a blender and blend, gradually adding the liquid mixture to achieve a creamy consistency, ensuring it does not become too thin.
Pass the cream through a sieve, and serve it as noodles in bowls or glasses.
If a sieve is unavailable, a cake syringe can be used as an alternative.
Garnish with whipped cream and sliced chocolate, and chill thoroughly before serving.
Buon appetito!
NOTE:
Keep the dessert in the refrigerator 4 days.
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