Wash the chestnuts and score crosswise on the curved side. Scald in portions in sufficient boiling water for about 5 minutes. Then peel it while still hot, also removing the fine brown skins. Bring 1 liter of fresh water to the boil and cover the chestnuts in it and cook for about 20 minutes until soft. Press through the potato press while it is still hot.
Boil 200 ml of water with the sugar and the sliced vanilla pod to a syrup, d. H. Reduce to half over medium heat. Stir into the chestnut puree while hot and season with kirsch to taste. Let the mass cool down.
Place a scoop of ice cream on each dessert plate. Put the chestnut puree back into the potato press and press over the ice to make vermicelli. Decorate with plenty of whipped cream.
Ingredients
Print Recipe
Pin Recipe