Gluten-free chestnut and chocolate brownies
★★★★★ 3.5 (17)
Ingredients
Boiled Chestnuts
Sweet Chestnut Cream
Method
Boiled Chestnuts
- 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
- 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.
Boiled Chestnuts
- 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
- 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.
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