Deliciously creamy chestnut puree is a agency favorite in France. It options in a lot of desert recipes from rice pudding to muffins and ice cream and even unfold on toast. And it’s excellent as a filler for eclairs. Equipment Smyth’s recipe is straightforward to make and totally delicious.
Prep Time: Half-hour
Prepare dinner Time: 10 minutes
Complete Time: 40 minutes
Yield: 6 Parts
Components:
455g (1lb) chestnuts, pre-prepared. Or 795g/1.75lbs uncooked entire chestnuts, and pores and skin them by your most well-liked methodology.
200g/7oz sugar
250ml/1 cup water
5ml/1 tsp vanilla essence
Technique
Place all of the components right into a medium saucepan, place over medium-high warmth, and produce to the boil. Simmer for 25-Half-hour, or till many of the liquid has evaporated and the chestnuts are tender.
Add the vanilla earlier than straining the nuts from the liquid, protecting it for later, and permit the chestnuts to chill a bit of.
Place the semi-cooled chestnuts right into a meals processor, and mix first on low, then improve to greater speeds, till clean. While processing, slowly pour the reserved chestnut and vanilla liquid into the paste, stopping as soon as the specified consistency is achieved.
Pour into an hermetic container, like a mason jar, and depart to chill totally earlier than storing within the fridge. Will preserve for as much as 10 days within the fridge, or 6 months within the freezer.
Equipment Smyth is a retired chef with a ardour for French delicacies. Initially from Australia, Equipment is devoted to exploring each previous and new components, methods and kinds, and creating recipes for residence cooks, she additionally teaches these recipes on-line and in-person. Discover out extra at her web site: TheBiteLine
