Chestnut Cream
A rich and creamy texture and a delicious chestnut flavour. The chestnut cream is easy to prepare and an excellent gourmet gift idea to be offered for the end of year festivities.
Portions 500 g (approx.)
Print Recipe
Équipements
- Pot
Ingredients
- 600 g of fresh chestnuts (around 450g of peeled chestnuts)
- 250 mL of water
- 150 g of sugar
- 1 pod of vanilla (a big one)
Instructions
To prepare the chestnuts (fresh ones)
- Make a deep cut in the chestnuts.
- Place the chestnuts in a pot and cover with water. Bring to boil and let it cook during circa of 20 min.
- Drain the chestnuts. Let them cool down a little bit and peel them.
To prepare the chestnuts (frozen ones)
- Proceed in the same way as above, without the cut and the peeling.
For the cream
- Mix the cooked (and peeled) chestnuts in a blender to obtain a puree (more or less smooth within your taste).
- Split the vanilla pod in half and scrape off the seeds.
- Pour the water in a pot. Add the sugar, the split vanilla pod and the seeds. Bring to boil and cook until the sugar is completely dissolved.
- Add the chestnut puree to the syrup. Mix and keep cooking over low heat for 10 to 15 minutes. Add water, as needed, if the consistency is too thick.
- Take away the vanilla pod and use a hand mixer for a smoother texture, if desired.