Vermicelles

Recipe Date:
October 5, 2016
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
A traditional Swiss harvest dessert made from chestnut purée.
Ingredients
  • 1 3/4 lbs Chestnuts (peeled)
  • 2 cups Milk
  • 5 tbsps Sugar
  • 4 tbsps Kirsch (cherry schnapps)
  • 1 tbsp Vanilla sugar
  • 1 cup Whipping cream
  • Small pie-crust tarts or meringues (optional)
Directions
  1. Wash chestnuts & cut lengthwise. Add to boiling water, boil covered for 5 minutes. Remove from water & peel.
  2. Cook peeled chestnuts in milk until soft but chunky (approx. 40 minutes). Add 3 tbsp of sugar & Kirsch, then purée.
  3. Add whipping cream, 2 tbsp of sugar & vanilla sugar, then whisk stiff. Add whipped cream into the tarts.  
  4. Push chestnut paste through a passe-vite or ricer directly into tarts.
  5. Decorate with whipped cream and a cherry if desired.

Hints

  • Instead of whipped cream try this recipe: mix 1 yogurt with 2 grated apples, juice of half a lemon and 2 - 4 tbsp of sugar.