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23.12.10

CHESTNUT PUREE - GESZTENYEPÜRÉ



Hungarian gesztenyepüré is one helluva sensuous dessert! Every time I had this dish I thought I died and gone to heaven. But it was a seasonal item and we were lucky if we could afford it once a year. There was always excitement in the neighbourhood when the Barát Utcai Cukrászda started selling it. I would run down and get a large order of chestnut puree and a large order of whipped cream and took it home and me and my large family devoured it on the spot. I made it for the first time this year and yes, it was every bit as good as I remembered.

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

1-1/2 cups whipping cream for topping
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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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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