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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.


 

4 comments:

  1. Wonderful, I have never been able to buy the puree in the States. Now I know how to make it.

    ReplyDelete
  2. Laci I am happy you found my post useful. Otto's Deli in California sells canned puree, but it is quite pricey, considering the shipping cost the cans would require.

    ReplyDelete
  3. Thank you for this recipe. I found it in a Hungarian language cookbook which I got in Budapest last year. I can't understand it, but the photo looked wonderful. Anyway, I live in Istanbul, so I am lucky in that they always seem to have roasted chestnuts and puree around. Even now, in spring. So I think that I will go out and grab a jar or tr
    y to get some fresh to make this.

    ReplyDelete
  4. Ibrahim let me know how it works for you.

    ReplyDelete

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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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