01 November 2012

Chestnut Cream

I am keeping doing perserves during last weeks, these cold days makes me stay more at home and enjoying cooking moments.

It's chestnuts season and I decided to make a this cream which has a consistent texture, perfect to accompany tarts, pannacotas, and other sweet tenders. I am thinking to fill some macaroons with it. But as well as other perserves and jams, this cream is also suitable to use in savory dishes such as grilled meats.

Preserves is also a nice option to give away, and for Christmas I am already planning to delight my relatives with perserve jars.

I do not like to make so much jars, with the quantities I detail you below you will get a jar of 250 ml, if you want to make some more just increase the ingredient quantity and you will enjoy longer this lovely cream.

To give an stronger taste of vanilla I used homemade vanilla flavored sugar. You can also add cinnamon, clove, ginger, any other spice or just any extra flavor.

150 g chestnuts (roasted and peel) 300 g whole chestnuts
125 ml heavy cream
120 ml milk (full or half fat)
80 g white sugar (I used homemade vanilla flavour sugar)
a pinch of salt
half vanilla bean

Preheat the oven to 180ยบ.
Make a cut to each chestnut and put them ont the tray in the middle position of the oven, over a baking paper.  Roast them about 20 minutes. Remove from the oven and peel them when they are still hot.

Put the chestnuts in a saucepan with the milk, heeavy cream, sugar, salt and the half vanilla bean until it boils and let it cook on a low heat for 15-20 minutes, or when it gets the right consistensy for a cream. The chestnuts will get softer and the mixture thickens. Remove the vanilla bean,

If the mixture is too thick just add cold milk, you can add as much milk as you want until you get the desire texture.

Liquify the mixtute with a blender and pour the hot cream into sterilised jars, let it cool and place in the fridge. 
To sterelize the jars put them into boiling water.

Try to add some congac or other liqueur to the cream to give an special taste. Mixed with chocolate ganache is perfect to fill cakes, cupcakes or any other dessert dish.

Happy All Saints Day 

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