Das Süsse kommt zum Schluss: Ein feines Dessert mit Schweizer Rahm oder Quark ist die Krönung eines jeden Menüs im Herbst bis Winter.

VERMICELLES
Chestnut Puree with Cherry Brandy
Für 4 Personen
Vermicelles-Presse oder Passe-vite
4,5 dl Milch
600 g geschälte Kastanien (ca. 1 kg Kastanien mit Schale)
3 dl Wasser
6 EL Zucker
½ Vanillestängel, ausgeschabtes Mark
2 EL Kirsch, nach Belieben
4-8 Meringues
Rahm, steif geschlagen
Zubereitung
1. Milch aufkochen. Geschälte Kastanien beifügen und auf kleiner Stufe kochen. Kochzeiten: Frische Kastanien: 40-50 Minuten. Tiefgekühlte Kastanien: 10-20 Minuten.
2. Masse fein pürieren und auskühlen lassen.
3. Wasser, Zucker, Vanillemark ca. 15 Minuten einkochen, bis die Masse sirupartig ist.
4. Heissen Sirup zum Kastanienpüree geben und gut mischen. Nach Belieben Kirsch darunterrühren. Die Masse soll weich und streichfähig sein.
5. Je 1 oder 2 Meringues auf vier Tellern anrichten. Kastanienpüree durch die Vermicelles-Presse oder durch das Passevite direkt auf die Meringues dressieren.
6. Mit Rahm garnieren und sofort servieren.
Die Kastanienmasse kann am Vortag zubereitet werden. Bis zur Verwendung kühl stellen.
Die Kastanienmasse kann ca. 12 Monate tiefgekühlt werden.
Jetzt noch weitere 8’000 Rezepte entdecken.
www.swissmilk.ch/rezepte
For 4 people
Vermicelles press or passport-vite
4.5 dl milk
600 g of peeled chestnuts (about 1 kg of chestnuts including peel)
3 dl of water
6 tbsp of sugar
½ vanilla stalk, scraped out marrow
2 tbsp cherry brandy, or as desired
4-8 Meringues
Cream whipped stiff
Preparation
1. Boil the milk. Add the peeled chestnuts and cook on low heat. Cooking time: Fresh chestnuts: 40-50 minutes. Frozen chestnuts: 10-20 minutes.
2. Finely mash the mixture and allow it to cool.
3. Boil water, sugar, vanilla for about 15 minutes until the mixture is syrupy.
4. Add the syrup to the chestnut puree and mix well. Stir cherry as desired. The mass should be soft and spreadable.
5. Place 1 or 2 meringues on four plates. Chestnut puree through the Vermicelles press or through the Passevite directly on the Meringues.
6. Garnish with cream and serve immediately.
The chestnut mass can be prepared the day before. Cool until refrigerated.
The chestnut mass can be frozen for about 12 months.
Find out more than 8,000 recipes.
http://www.swissmilk.ch/rezepte
Recent Posts
A Recipe for Success during your Hospitality Career!
Leadership style at eye level has always helped me the most during my hospitality career... Read More
Hot Chocolates Restaurant and Nite Club
All your Traveling needs here at Amazon Read More
My Cosmopolitan Magazine modeling Days😁
Ulrich’s Miami Mob ordeal Read More
Hike to Lake Tremorgio, Ticino, Switzerland
Daniel Humm is revolutionizing 3-Star Cuisine
This is how the first vegan menu tastes in “Eleven Madison Park” in New York... Read More
Swiss Travel Soothing Music Video
Ulrich’s Guadalajara & Mexico City Experience
Chef Ulrich in Action in Guadalajara, Mexico My first visit to Mexico was with my... Read More
Chef UlrichK on Selkirk CH.13 Cooking Show
My awkward Brandy bottle pop! The video is 16 min. long – Video is 37... Read More
Ulrich in the Dominican Republic
In 1987 I arrived in Santo Domingo to work on the re-opening of the new... Read More
Ulrich’s Miami Mob ordeal
As a Swiss chef, I took the opportunity to go and see the world, that... Read More
Exciting Swiss Family Koepf Hike to 2300 m
The Bristen (3073m) is a mountain in the Canton of Uri, Central Switzerland. ... Read More
Miami’s New Mediterranean Spot Lets Robots Do All the Cooking!
A team of human chefs preps ingredients before robotic arms and algorithmic ovens take over... Read More
Miami’s most obnoxious Trend is Expensive Italian Restaurants
Around Monte Baldo, Italy
On my recent visit to Verona, I came across these amazing places; situated in the... Read More
Subscribe here
Click here to Subscribe Read More
Aquaria, Thermal Waters of Sirmione
The Uniquelness of our Thermal Water Click here to visit the website The... Read More
In a MOOD for Sushi?
I am not a fan of raw fish, I like my fish cooked, especially knowing... Read More