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.
Enjoy the nutty flavour and aroma of chestnuts when you cook them at home! Their wonderful flavour and hearty texture is wonderful by itself or in a variety of sweet and savoury dishes. Learn how to prepare them at home.
In partnership and featuring recipes from Chestnuts Australia.