Chestnut Pudding

Baking and Desserts | World cuisine

⏳ Time

8 minutes

🥕 Ingredients

🍽️ Servings

Description

Chestnut Pudding

Ingredients

Peeled chestnuts - 21.2 oz
Sugar - 10.6 oz
Milk - ½ cup
Cream - 2 cups
Whole egg - 2 pieces
Gelatin - 1 tablespoon
Vanillin - to taste

Step by Step guide

Step 1

Prepare the cream. In the raw egg yolks, add 100 g of sugar and vanillin to taste, mix well, and dilute with ½ cup of milk. Cook the mixture over steam, stirring continuously, until thickened, then add the dissolved gelatin, let it cool slightly, and fold in the whipped cream. Chill.

Step 2

Peel the chestnuts and immerse them in boiling water for a few minutes, then remove and peel off the second skin. Boil in water until soft, drain, and pass through a meat grinder.

Step 3

Make a thick syrup from 200 g of sugar and ¼ cup of water.

Step 4

Pour the prepared syrup into the chestnut puree, stirring continuously. While the mixture is still warm, line the sides and bottom of a pot, which has been lined with parchment paper and greased with butter, with the mixture. The layer should be about a finger thick.

Step 5

Let it cool slightly and place it in the refrigerator. Once the chestnut puree has cooled, remove it from the mold, peel off the paper, place it on a plate, and fill it with cream. Store in a cool place.