Summary

Ingredients

• 1 ½ kg chestnut (s)
• 3 tablespoon salt
• water
• 6 dl milk (whole milk)
• 1 vanilla pod, slit lengthways
• 150 grams sugar
• 3 teaspoon cocoa powder
• 3 tablespoon kirsch (40% alc.)
• 0.5 dl ½ cream, whipped until stiff
• some water

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Instructions

1. Preheat the oven to 200 ° C. Cut the chestnuts crosswise and place them on the baking tray with the cross facing up. Fry in the lower half of the oven for about 30 minutes (put a little water on the tray). Peel the hot chestnuts.
2. Put in a large pan, cover with salted water and cook for approx. 45 minutes. Then drain and puree. Bring the milk with the vanilla pod to the boil, add the chestnut puree and reduce to a thick paste while stirring.
3. Add sugar, cocoa powder and kirsch and let boil down again briefly. Remove the vanilla pod. Fold in the whipped cream. Chill the mixture for approx. 1 hour.
4. To serve, press the chestnut mixture through the vermicelle press or another press. This goes well with meringue or vanilla ice cream. Garnish with whipped cream.
5. Because of the work involved, the recipe is about 20 servings. The mass is easy to portion and easy to deep-freeze.