Summary

Ingredients

• 200 g chestnuts, peeled and pre-cooked, vacuum-packed
• 100 ml whipped cream
• 2 tablespoon whipped cream
• 100 ml vegetable stock or game stock
• 1 tablespoon sherry, dry
• salt and pepper

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Instructions

1. Cover the pre-cooked chestnuts in 100 ml cream and simmer with vegetable or game stock until soft. Drain, collect the stock. Puree the chestnuts, gradually adding the stock until the desired creamy consistency is achieved. Season to taste with sherry, salt and pepper.
2. Pull the two tablespoons of whipped cream into the puree. Cut off the cams with the help of two spoons or spray rosettes with the piping bag and serve with game dishes, goose or duck.
3. This goes well with rose or red cabbage as additional vegetable side dishes.