Vermicelli – Chestnut Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chestnut (s)
- 250 ml milk (I use 0.5-1.5%)
- 50 g honey or powdered suar
- 1 vanilla pod, pulp or teaspoon vanilla powder
- 2 tablespoon cognac or rum
- 250 ml sweet cream
- 125 ml chocolate sauce
Print Recipe
Pin Recipe Instructions
- Chestnuts, cut crosswise, cover with water and cook until soft for about 3/4 hours, drain and peel.
- Puree with milk. Mix with honey or powdered sugar, vanilla, rum and let cool.
- Whip the cream until stiff, distribute in the middle of 4 large dessert plates. Press cold chestnut mass such as spaghetti ice cream through the potato or spaetzle press or through a sieve with very large holes onto the cream. Serve with chocolate sauce.
- Tips:
- - You can also use chestnuts that have already been cooked and peeled; simply heat it in the milk.
- - A low-fat delicacy pressed over a slightly sweetened (lean) quark cream and / or pear halves (fresh or from the can).
- - The chestnut mass can also be decorated on the South Tyrolean Köstenkuchen (in my recipes) filled and coated with cinnamon cream and served as a festive cake.
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