Now that we have discovered how to shell chestnuts and chestnuts in 2 minutes, nobody stops us! I have in my head a thousand recipes with berries, naturally easy and quick: let's not get lost in chatting and let's prepare together the fabulous chestnut cream, ideal not only for filling desserts, but also to be tasted by the spoonfuls !!!
Video of the Recipe
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Identity Card of the Recipe
- 156 KCal Calories per serving
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Ingrediants
- About 300 g of chestnuts
- About 150 ml of milk
- 2 g of bitter cocoa
- A few drops of vanilla essence
- 1 pinch of salt
- 30 g of brown sugar
Materials Needed
- Microwave
- Flat blade knife
- Sieve
- Vegetable mill or blender
- Small saucepan
- Whip
- Glass jar with screw cap
Preparation
- First, devote yourself to cleaning and peeling the chestnuts. With a small knife with a short, flat and sharp blade, engrave the browns by making a cut in the middle of the concave part, following the direction of the length.
Attention!
It is recommended to be very careful in this phase and to sink the blade of the knife sufficiently, to completely engrave the hard brown skin, touching the pulp (avoiding to engrave deeply). In this way, peeling will be even easier. Those who want to prepare the chestnut cream can follow the same procedure, simply replacing the fruits.- Place 6-7 chestnuts on the microwave turntable, taking care to turn the engraved part upwards. Close the microwave and cook at 800 W for 30-120 seconds. Remember that the more chestnuts you cook at once, the longer it will take for these to break apart.
- Immediately remove the chestnuts from the microwave and, possibly wearing protective latex gloves, peel them quickly.
Did you know that
For best results, chestnuts must be peeled when boiling.- Once peeled, combine the chestnuts in a saucepan, cover them with milk and boil them for 5-6 minutes, until they have taken on a very soft consistency.
- Drain the chestnuts through a colander, keeping the milk aside. Reduce the still hot chestnuts to a puree by passing them through the grill of a vegetable mill. Alternatively, blend the chestnut pulp.
- Pour the milk into a saucepan, and add the sugar, a pinch of salt, the vanilla flavor and the cocoa. When the milk starts to boil, add the puree and, maintaining a very sweet flame, mix carefully until obtaining a If necessary, add a little more milk until the desired consistency is obtained.
- Combine the chestnut cream in a jar, allow to cool to room temperature, then plug and store in the fridge for 4-5 days. To keep the cream longer, it is recommended to follow the method of pasteurizing jams. After sterilizing the jars with respective screw caps by boiling them in water for 20 minutes, proceed with the potting. Pour the boiling cream into the dry (and still hot!) Jars, closing with the cap. Leave to rest at room temperature until after vacuum packing, in this way, the cream can be kept out of the fridge for 4-5 months.
Alice's comment - PersonalCooker
The beauty of this recipe is that, if you want, you can eliminate the sugar and use it (with or without bitter cocoa) as an alternative sauce to accompany meats and roasts in general, or you can taste it with bread!
Try the Christmas Log with Chestnut Cream!Nutritional values and Health Comment on the recipe
The Chestnut or Chestnut Cream is a sweet food with a medium caloric intake.
Energy is mainly supplied by complex carbohydrates, followed by small doses of unsaturated lipids and proteins of medium biological value.
Fiber is abundant and cholesterol is almost absent.
The Chestnut or Chestnut Cream does not lend itself to the vegan diet, while it is allowed in the lacto-ovo-vegetarian diet. It is not suitable for the diet against overweight, hyperglycemia (or type 2 diabetes mellitus) and hypertriglyceridemia. It must be avoided in case of severe lactose intolerance but has no contraindications for celiac disease.
The average portion of Cream of Chestnuts or Chestnuts is about 30-40g (45-65kcal).
