260g uncooked chestnuts to make 200g cooked chestnuts
Method
Cut chestnuts in half across the width of the chestnut
Place prepared chestnuts into a saucepan of cold water and bring to the boil. Simmer for 15 to 20 minutes or until the fresh is tender and easily separates from the shell
Remove the chestnuts one at a time from the water. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Sweet Chestnut Cream
Ingredients
200g cooked roasted chestnuts
450ml carton pouring cream
1/2 cup milk
1/2 tsp vanilla extract
2 tbs caster sugar
Method
Combine chestnuts, 300ml cream, milk, vanilla and sugar in a medium saucepan. Bring to the boil, stirring until sugar dissolves, over medium heat
Reduce heat and simmer (do not boil), stirring occasionally, for 30-35 minutes until chestnuts are very tender. Remove from heat and cool slightly
Using a hand blender, blend until smooth. Transfer to a bowl, cover and chill until cold
Whip remaining cream in a bowl until soft peaks form. Fold cream through chestnut mixture and serve
Tips & Hints
Serving suggestions for sweet chestnut cream: Layer with crumbled Anzac biscuits, diced strawberries and grated chocolate in serving glasses. Use in a filling for sponge cake or butterfly cakes. Spoon over poached pears or quinces. Serve with biscotti and fresh sliced pear
Note: Store chestnut cream in an airtight container in the fridge for up to 4 days.
