Pfälzer Kastaniencreme (Palatinate chestnut cream)

⏱ 40 min · 🍽️ 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 400 g precooked chestnuts (vacuum-packed)
  • 250 ml milk
  • 60 g sugar
  • 1 piece vanilla pod
  • 1 pinch salt
  • 2 tbsp rum (or orange juice)
  • 250 ml whipping cream
  • 1 tbsp sugar for caramelising
  • 50 g dark chocolate

Zubereitung

  1. Set eight good-looking chestnuts aside for the garnish. Slit the vanilla pod lengthways and scrape out the seeds.
  2. Bring the remaining chestnuts to the boil with the milk, the sugar, the vanilla seeds, the scraped-out pod and the salt and let them simmer uncovered over a low heat.
  3. Remove the vanilla pod, purée the mixture finely with a stick blender and stir in the rum.
  4. Leave the purée to cool.
  5. Whip the cream until stiff. Fold two thirds of it into the cold chestnut purée and chill the rest for the toppings.
  6. Melt the sugar for caramelising in a small pan until light brown, toss the reserved chestnuts in it and leave them to cool on baking paper.
  7. Grate the dark chocolate finely. Spoon the cream into glasses and finish with the remaining whipped cream, the grated chocolate and the caramelised chestnuts.
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Pfälzer Kastaniencreme (Palatinate chestnut cream) – Rezept und Bild mit KI erstellt, redaktionell geprüft
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Pfälzer Kastaniencreme (Palatinate chestnut cream)

A German dessert from Rhineland-Palatinate: sweet chestnuts grow along the edge of the Haardt hills in the Palatinate, where they are called Keschde and end up in many kitchens in autumn. For the cream, cooked chestnuts are simmered soft with milk, sugar and vanilla, puréed finely and lightened with whipped cream. Grated chocolate and chestnuts caramelised in sugar go on top.

⏱

Kochzeit

40 min

🍽️

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

599 kcal

Kalorien

7 g

Eiweiß

32 g

Fett

74 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~1,90 € · ~0,50 €/Portion
  • 🛒
  • 🛒

Zubereitung

  1. 1

    Set eight good-looking chestnuts aside for the garnish. Slit the vanilla pod lengthways and scrape out the seeds.

  2. 2

    Bring the remaining chestnuts to the boil with the milk, the sugar, the vanilla seeds, the scraped-out pod and the salt and let them simmer uncovered over a low heat.

  3. 3

    Remove the vanilla pod, purée the mixture finely with a stick blender and stir in the rum.

  4. 4

    Leave the purée to cool.

  5. 5

    Whip the cream until stiff. Fold two thirds of it into the cold chestnut purée and chill the rest for the toppings.

  6. 6

    Melt the sugar for caramelising in a small pan until light brown, toss the reserved chestnuts in it and leave them to cool on baking paper.

  7. 7

    Grate the dark chocolate finely. Spoon the cream into glasses and finish with the remaining whipped cream, the grated chocolate and the caramelised chestnuts.

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