Chestnut Cream

Chestnut cream is a delicious comfort food that suits the colder seasons well. Here I propose a simple and tasty version.

Ingredients

• 500 g of chestnuts
• 1 liter of whole milk
• 100 g of granulated sugar (or to taste)
• 1 vanilla pod or a teaspoon of vanilla extract
• A pinch of salt

Preparation

1. First, score a cut on the flat surface of each chestnut, being careful not to cut into the inner flesh.
2. Place them in a pot with plenty of water and bring to a boil. Boil for about 30 minutes.
3. Once cooked, drain the chestnuts and let them cool. When they are at a manageable temperature, peel them removing both the outer shell and the inner skin.
4. Put the peeled chestnuts in a pot and cover them with milk. Add the vanilla pod split lengthwise to release the seeds or the vanilla extract if you’re using that.
5. Cook over medium-low heat for about 20 minutes or until the chestnuts are soft and have softened further.
6. Remove the vanilla pod and add the sugar and a pinch of salt.
7. Blend everything with an immersion mixer until it becomes a smooth and homogeneous cream.
8. If the cream is too thick, add a little more milk until the desired consistency is reached.

You can enjoy the chestnut cream as it is or use it as a base for desserts, as a filling for cakes or as an accompaniment for ice cream and panna cotta. Being quite a sweet dish, in Italy chestnut cream is often paired with a sweet wine or dessert wine that enhances its richness.

Fun Fact

The chestnut has long been a staple food in the Italian Apennine regions, especially before the introduction of the potato. The chestnut cream recalls that ancient culinary tradition where chestnuts were used in multiple ways in everyday cooking.