The Traditional Hungarian chestnut puree Gesztenyepure Hazilag is light, creamy, and easy to make. Create a dessert that needs only six ingredients.
Things to know about Gesztenyepure Hazilag Recipe
“Gesztenyepüré” is a unique Hungarian dessert. It’s seasonal (autumn) and considered a relatively expensive dessert in Hungary, but it’s also known as many children’s favorite sweet plate because of its lightness and smoothness.
The history of this dessert goes back to 1475 when it was first mentioned in an Italian cookbook. It was likewise a seasonal French dessert called “Mont Blanc.” Nothing is better than a creamy chestnut puree served with some whipped cream on the top.
A perfect Hungarian dessert for vegetarians when visiting the country, but with our recipe, you can bring this traditional and heavenly plate to your kitchen; it does take some time to cook, but it’s very easy to prepare and only requires six ingredients.
Creamy Traditional Hungarian Homemade Chestnut Puree. Original Recipe of Magyar Gesztenyepure Hazilag.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Chestnut
- 1000 ml (33.81 floz) Water For the chestnut
- 50 grams (1.76 oz) White Sugar – Regular Sugar – Granulated Sugar
- 2 cups Water For the sugar
- 3 tbsp Vanilla Extract
- 150 ml (5.07 floz) Whipped Cream For cake
- In a large pot, place the chestnuts, and fill it up with water. Then cook them for 2 hours until soft.
- Once the chestnuts are fully cooked and softened, it's time to clean. Grab a paring knife and peel them. If you find it difficult to peel the chestnuts, leave them cooking for another 20 minutes.
- After cleaning the chestnuts, place them on a cutting board and chop them into small pieces. To make some space for yourself, put the chopped chestnuts into a small mixing bowl.
- When you're ready with cutting them, grab a large pot again and turn on the heat, wait for the pot to warm up; once it's warm, add the sugar and wait for it to melt. Once it's all melted, pour in the vanilla extract and water, and wait for it to boil.
- Once it's boiling, add the chopped chestnuts to the pot, cook them for a few seconds, then grab an immersion blender, and start slowly, mixing until it’s a smooth puree.
- When your puree is ready, there's only one step left to complete; place the puree into a mixing bowl (cover it) or a food storage container, and place it in the refrigerator until it cools down.
— Specific Atributes of This Recipe:
What to serve with Gesztenyepure Hazilag?
When you’re ready to serve the puree, place a small amount of it (grated or chopped) on a dessert plate and add some whipped cream on top.
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