Chestnut Pudding
Baking and Desserts • World
Description
Chestnut Pudding
Ingredients
- Peeled chestnuts 20 oz
- Sugar 10 oz
- Milk ½ cup
- Cream 2 cups
- Whole egg 2 pieces
- Gelatin 1 tablespoon
- Vanillin to taste
Step-by-Step Guide
Step 1
Prepare the cream. In the raw egg yolks, add 100 g of sugar and vanillin to taste, mix well, and dilute with ½ cup of milk. Cook the mixture over steam, stirring continuously, until thickened, then add the dissolved gelatin, let it cool slightly, and fold in the whipped cream. Chill.
Step 2
Peel the chestnuts and immerse them in boiling water for a few minutes, then remove and peel off the second skin. Boil in water until soft, drain, and pass through a meat grinder.
Step 3
Make a thick syrup from 200 g of sugar and ¼ cup of water.
Step 4
Pour the prepared syrup into the chestnut puree, stirring continuously. While the mixture is still warm, line the sides and bottom of a pot, which has been lined with parchment paper and greased with butter, with the mixture. The layer should be about a finger thick.
Step 5
Let it cool slightly and place it in the refrigerator. Once the chestnut puree has cooled, remove it from the mold, peel off the paper, place it on a plate, and fill it with cream. Store in a cool place.
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