Chestnut purée with whipped cream

Name: Chestnut purée with whipped cream
Total time: 20 min
Yield: 6 portions
Cuisine: Hungarian
Ingredients: 600 g chestnut purée (unsweetened, ready-made; about 1 kg of chestnuts in the shell gives this much); 80-100 g vanilla icing sugar (or icing sugar + 1 teaspoon vanilla extract); 3 tablespoons single cooking cream or milk; 1 tablespoon rum (optional); 5 dl whipping cream (30-35% fat); 2 tablespoons vanilla sugar for the whipped cream

Time: 20 min6 portionsapprox. 510 kcal / serving (estimated)approx. 4 g protein / serving

Chestnut purée with whipped cream is the simple dessert of Mont Blanc and the Austro-Hungarian coffee houses: sweet chestnut purée pressed into fine strands, topped with whipped cream like white snow. Made today from ready-made chestnut purée, it takes 20 minutes, with no hours of boiling and peeling chestnuts.

Chestnut purée with whipped cream (illustration)

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Ingredients

600 g chestnut purée (unsweetened, ready-made; about 1 kg of chestnuts in the shell gives this much)
80-100 g vanilla icing sugar (or icing sugar + 1 teaspoon vanilla extract)
3 tablespoons single cooking cream or milk
1 tablespoon rum (optional)
5 dl whipping cream (30-35% fat)
2 tablespoons vanilla sugar for the whipped cream

Method

Tap a step once you've finished it.

Mash the chestnut purée in a bowl with a fork or stick blender, add the vanilla icing sugar, the cream (or milk) and the rum, if using. Mix until you have a thick, shapeable paste. If it is too dry, add a little more cream; if too wet, add a spoonful of icing sugar.
Press the purée through a potato ricer or a coarse grater (or a spaghetti-style press) straight onto plates or into a bowl to get light, noodle-like strands.
Whip the cream with the vanilla sugar until stiff.
Pile the whipped cream on the purée, or pipe it on with a piping bag. Serve at once, or keep chilled in the fridge until serving (for 1 day at most).

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Press the purée through a potato ricer or cheese grater to get an airy, stranded texture; that is what makes it authentic.
Whip the cream well chilled and do not overwhip, or it will turn into butter.
Do not make the purée too wet, or it will not hold its shape.
A little rum or cognac in the purée gives a deeper flavour.
You can serve it topped with sour cherries, peaches or grated dark chocolate.

Frequently asked questions

Can it be prepared ahead?

You can make the purée 1 day ahead, but whip the cream only just before serving.

Does it work with sweetened chestnut purée?

Yes, just leave out the icing sugar or use less of it.

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