Vermicelli – chestnut rice

Ingredients for 4 servings:

• 500 g chestnuts
• 250 ml milk (I use 0.5 – 1.5%)
• 50 g honey or powdered sugar
• 1 vanilla pod(s), pulp or 1 tsp vanilla powder
• 2 tbsp cognac or rum
• 250 ml sweet cream
• 125 ml chocolate sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Autumn delicacy with chestnuts

Cover and boil the chestnuts, cut in a cross pattern, in water for about 45 minutes until soft, drain, and peel. Purée with milk. Mix with honey or powdered sugar, vanilla, and rum, and let cool. Whip the cream until stiff and place in the middle of 4 large dessert plates. Press the cold chestnut mixture onto the cream like spaghetti ice cream, using a potato or spaetzle press, or through a sieve with very large holes. Serve with chocolate sauce. Tips: – You can also use cooked and peeled chestnuts; simply heat them in the milk. – Pressed over lightly sweetened (low-fat) quark cream and/or pear halves (fresh or canned), this is a low-fat delicacy. – The chestnut mixture can also be decorated on the South Tyrolean Köstenkuchen (in my recipes) filled and spread with cinnamon cream and served as a festive cake.