Crème de châtaigne | Confit de châtaigne aromatisé mandarine

Hello everyone. Here is an easy chestnut purée recipe. You will need chestnuts of course. Fill a pressure cooker with water and boil for about 20 minutes. The nuts should be tender. Peel them making sure to remove the hard shell. Remove the papery skin as well. You can do this by using a food mill. This way you will separate the white pulp from the skin. Here is the result after a few minutes of hard work. Time to prepare the syrup. Put cane sugar into a pot. Water. Flavor it with vanilla or tangerine peel. Cook over low heat. The syrup will thicken after about 5 minutes. Add the chestnuts. Cook for about 10 more minutes. Keep an eye on the purée and stir from time to time. You can store it in a well closed jar filled to the brim. Turn the jar upside down for 10-60 minutes to prevent mold. It can be stored for a few months. I have chosen tangerine since it’s in season here in Sicily. You are welcome to support my project on Tipeee. Until next time!

6 thoughts on “Crème de châtaigne | Confit de châtaigne aromatisé mandarine

  1. Come sempre…..delle ottime ricette!!!👍👍👍👌👌👌👏👏👏🌷🌷🌷🌸🌸🌹🌹🌼🌼🌻🌻🌺🌺Un abbraccio e…..alla prossima ricetta 😉👋👋

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