23.12.10

CHESTNUT PUREE - GESZTENYEPÜRÉ


Gesztenyepüré is a sensuous dessert. Short lived, seasonal and expensive; the news would spread though our apartment complex when the Barát Utcai Cukrászda had some. I would run down for a large order  chestnut puree and tray of sweetened whipped cream. So many years later it still tastes as good as I remember. 

Barát Utcai Cukrászda

CHESTNUT PUREE
500 g [1 lb] chestnuts, roasted*
3/4 cup milk
3/4 cup water
1/2 vanilla bean, scraped
1 cup sugar + 1/4 cup water
1 cup butter, melted
1/3 cup whipping cream
1/4 tsp salt
a shot of rum
Topping:
1-1/2 cups whipping cream 
1 Tbsp sugar

• Clean the roasted chestnuts according to directions.*
• Place the peeled chestnuts in a medium pot.
• Add the milk and water and make sure every chestnut is covered.
• Scrape the vanilla seeds into the liquid and add the pod segment as well.
• On low heat cook the chestnuts for 30-45 minutes or until soft.
• In a separate pot combine 50 g sugar and 50 ml water.
• Bring to boil and cook until sugar completely dissolves.
• Pour the cooked chestnuts through a sieve, discarding liquid and vanilla pod.
• Transfer the chestnuts to a food processor.
• Add the syrup, salt, melted butter and the whipping cream.
• Add a shot of rum.
• Puree until very smooth.
• Place in a covered container and chill in the fridge for several hours.
• Before serving, beat the whipping cream and sweeten with 1 Tbsp sugar.
• Put the chilled chestnut puree through a potato ricer.
• Place a small mound of chestnut puree in a serving dish.
• Top with a generous mound of sweetened whipped cream.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!