John Myers
Ingredients for 4 servings:
- 500 g chestnuts
- 250 ml milk
- 250 g sugar
- 1 packet of vanilla sugar
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
This recipe is a bit complicated, but I really like using this cream with other desserts. Remove the outer shell from the chestnut peelers, leaving the brown inner shell if you can’t remove it. Boil the chestnuts in a pot of water until you can remove the inner shell. Place the peeled chestnuts in a pot, cover with water, and cook until they have absorbed the water and are soft. Puree the chestnuts. Heat the milk, stir in the sugar and vanilla sugar until dissolved. Very slowly pour the boiling milk into the chestnuts and mix everything well. Press the chestnut puree through a fine sieve with the back of a spoon. Immediately pour the mixture into a jar with a twist-off lid, seal, and leave to cool. If refrigerated, the mixture will keep for about 2 weeks. Eat the rest of the sieve, discard, or use for something else. You can also use the chestnut mixture without pressing it through the sieve. Tip: Whip 250 ml of whipped cream with a packet of vanilla sugar until stiff peaks form and fold into the chestnut puree. Makes a delicious dessert.
Facebook Comments