Sweet Chestnut Cream
Automatically translated from Romanian. See the Romanian original
A smooth, sweet chestnut cream, scented with cinnamon and a pinch of salt, perfect for autumn.
Ingredients
Method
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Boil the chestnuts for approximately 40 minutes.
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Once they are ready, drain them and peel them as quickly as possible while they are still warm.
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Bring the water and brown sugar to a boil until the sugar dissolves to prepare the syrup.
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Add the chestnuts to the syrup and let them simmer for 30 minutes over low heat.
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Using a blender, process everything until you get a smooth and uniform cream.
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At the end, add a pinch of salt and cinnamon to taste, optionally adding a teaspoon of coconut oil.
The story behind this recipe
Until recently, I didn't even know they were edible, but after trying them, I started looking for various savory or sweet recipes using this gift that autumn offers us. Chestnuts are very rich in starch and potassium, and can be cooked in many different ways.
The recipe I prepared today is, I believe, the most common one, but I ended up with almost 2 kg of chestnuts and decided to make something that would keep longer, and also offer a portion as a thank-you to the person who gave them to me.
300 peeled chestnuts
350 water
100 brown sugar
Boil the chestnuts for about 40 minutes. Once they are done, drain them and try to peel them as quickly as possible, because as they cool down, you will find them harder to clean.
Good, now that you have finished cleaning them, start preparing the syrup in which you will boil them.
Bring the water and brown sugar to a boil until the sugar dissolves.
Add the chestnuts to the syrup and let them simmer for 30 minutes over low heat.
Using a blender, mix everything until you get a fine and uniform cream. At the end, add a pinch of salt and cinnamon to taste. I also added—and this is optional—a teaspoon of coconut oil.
Sweet autumn! 🌰
