Hungarian chestnut puree dessert
Chestnut puree also known as gesztenyepüré is very popular in Hungary. It is most often made into a sweet dessert with whipped cream, rum, and cherries.
You may choose to use your own chestnut puree mixture or you can purchase it canned from most grocery stores or farmer’s markets.
Ingredients
2 cups (400 grams) fresh chestnut puree or from a can/jar
3 – 4 tbsp confectioner’s sugar (optional if you wish to sweeten your puree)
1 tsp vanilla extract
1 tbsp rum
1/2 cup (125 ml) heavy whipped cream
2 tbsp granulated sugar
Cocoa powder as garnish
Cherries as garnish
Directions
In a small bowl, add rum and vanilla extract into chestnut puree. If chestnut puree isn’t already sweetened add confectioner’s sugar until it reaches desired sweetness (about 3-4 tbsp).
Pass the chestnut puree through a spätzle press or ricer. Place a small amount of the mixture into individual dessert cups.
To make the whipped cream, beat cream until almost stiff. Add sugar while continuing to beat until cream holds peaks about 4 – 6 minutes.
Pipe whipped cream on top of each mixture. Garnish with cocoa powder and cherries. Chill and serve.
Related posts:
- Chestnut puree
- Kókuszgolyó: Hungarian coconut rum balls
- Black forest torte
- Hungarian cucumber salad
- Cherry sauce
Category: Recipes
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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such a treat. i love Chestnut Puree. if you are in Hungary or Slovakia you can find it in the freezer. check the ingredients because most of them are made of bean paste and rum aroma.
Hands down, this is my favorite Hungarian dessert (unless there is also dios torta on the table!).
I’m with Molly! Hands down my favorite Hungarian dessert!! Thanks for sharing the recipe!
Check out TheMasqueradeNH on FB to see some wonderful Kalocsai pictures and other Hungarian stuff! (You’ll have to scroll down to the September posts – and don’t forget to look at the Hungarian Lace video or the Hungarian Embroidery photo album!)
I was just in Hungary for the first time in over 30 years and was very happy to see the great folk culture is still alive
http://www.facebook.com/themasqueradenh
Hi Donna,
Happy to hear you like this recipe! It’s very simple to make but you need to adjust the ingredients according to your taste buds. Some people like it very sweet while others prefer it more bitter. I would recommend adding a few tbsps of rum. BTW, thanks for sharing your link to your photos. The Hungarian embroidery album is very beautiful. Best wishes.
How many people will this recipe serve? Trying to get an idea of how much puree is required per serving and can’t seem to find this information anywhere.
It serves about 4 people. I suppose if your hoping to keep extra in your fridge, you might want to double the recipe. Hope it works out for you. Cheers!
Thanks for the note. I did double it & it was delish! And devoured.
Does this exist anywhere outside Central/South Eastern Europe? I’m from Serbia and we have it, but I’m looking for this recipe in English and can’t seem to find it, the only one is this one, and it comes from Hungary.
People from Western Europe don’t even know what they’re missing out on.