Chestnut Puree
1 1/2 pounds chestnuts
Milk as needed
3/4 to 1 cup sugar
1/4 cup water
1 pint whipping cream for topping
1. Put chestnuts in a large saucepan and cover with water.
2. Boil for10 minutes.
3. Remove outer and inner peel from chestnuts.
4. Take only a few out of the water at a time as they are easier to peel when warm.
5. Cut the nuts in half and scoop out the meat with a nut pick.
6. Put the chestnut meat into a saucepan, cover with milk and simmer until the chestnut meat is soft enough to easily mash and the milk is absorbed.
7. Press the chestnuts through a sieve — though you might also try a food processor.
8. Boil the sugar and water to make a thick syrup (don’t brown).
9. Immediately add to the chestnuts and cool.
10. Add only enough liquid so that the chestnuts can be put through a potato ricer and still hold their shape
11. Add the vanilla.
12. Put the chilled mixture through the potato ricer, making a small mound in the center of individual dessert plates.
13. Top with the whipped cream.
Serves 4
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