Festive Chestnut Dessert

This creamy chestnut dessert has a lightly nutty flavor and is not overly sweet. Chopped almonds provide texture, while rum complements the chestnuts; orange juice can be used for an alcohol-free version.

Servings: 6

Preparation and cooking: 30 minutes

Additional chilling: 30 minutes

Ingredients

• 400 g cooked, vacuum-packed chestnuts, or 500 g fresh chestnuts
• 375 ml whole milk
• 125 g sugar
• Half a packet of vanilla sugar
• 2–4 cl rum, or orange juice
• 25 g chopped almonds
• 125 g cream

Optional decorations

• Chopped almonds
• Roasted chestnut pieces
• Whipped cream
• Cocoa powder

Instructions

1. Place the milk, sugar, vanilla sugar, and cooked chestnuts in a saucepan. Bring to a boil, then simmer uncovered for 10 minutes.
2. Blend the cooked chestnuts and milk into a smooth purée. Stir in the rum or orange juice and the chopped almonds.
3. Refrigerate the chestnut mixture for about 30 minutes.
4. Whip the cream until stiff, then gently fold it into the cooled chestnut purée.
5. Divide the dessert among six glasses. Decorate as desired with almonds, chestnut pieces, whipped cream, or cocoa powder.

Using Fresh Chestnuts

Preheat the oven to 200°C using conventional top and bottom heat. Score each chestnut crosswise, place them on a parchment-lined baking sheet, and roast on the middle rack for about 10 minutes. When the shells begin to open, remove the chestnuts, let them cool slightly, and peel them.

Place the peeled chestnuts in the saucepan with the milk, sugar, and vanilla sugar. Simmer for about 30 minutes before continuing with the blending step.