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
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