Pfälzer Kastaniencreme (Palatinate chestnut cream)

Name: Pfälzer Kastaniencreme (Palatinate chestnut cream)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

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.

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Cook time

40 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

599 kcal

Calories

7 g

Protein

32 g

Fat

74 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.90 · ~€0.50/serving

Instructions

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.