Recipe

Greek Cocoa-dusted Chestnut Pudding Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 9 months ago This sounds strange but is truly delicious. Another of my grandmother's recipes. I've never come across a similar one. Prep:20m Cook:45m Servings:6	Greekgirrrl
	simple lowfat oldfashioned

Does this look good? Yeah! / Nope

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ahmed1

hooksc

Ingredients

1 3/4 lb CHESTNUTS

2 WHOLE CLOVES

1 1/4 CUP OF FRUCTOSE

3 EGGS (SEPARATED)

FOR THE GARNISH : 2 SPOONFULS OF COCOA POWDER

Directions

NOTCH THE CHESTNUTS WITH A KNIFE, PUT THEM INTO A SAUCEPAN WITH WATER.

ADD THE CLOVES AND BOIL THEM ON MEDIUM FOR ABOUT 10 MINUTES .

WHEN READY, PEEL THEM AND GRIND THEM WELL INTO A PASTE.

THEN, WHISK THE EGG YOLKS TOGETHER WITH THE FRUCTOSE UNTIL THEY GET WHITE AND MIX THEM WITH THE CHESTNUT PASTE.

AFTER THAT, WHISK THE EGG WHITES INTO A MERINGUE.

ADD THE MERINGUE INTO THE CHESTNUT PASTE STIRRING GENTLY,

BUTTER A PYREX PIE PLATE AND EMPTY THE CHESTNUT MIXTURE INTO IT.

FINALLY, BAKE THE PUDDING FOR ABOUT 45 MINS, AT 325.

LET IT COOL AND SIFT THE COCOA POWDER OVER IT AND SERVE.

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Comments

eeks 1 year, 9 months ago said:
Yes..it does sound strange, but good too...I can taste it already...thanks cooking buddy...I'm gonna try this...If I can find some chestnuts in Central Florida...hmmmmmm....Publix? Wynn Dixie?? Sav a Lot??
Whole Food store!!! Yeah that's it, downtown Sarasota, main street, in case anyone needs 'em.

ahmed1 1 year, 9 months ago said:
How hard was the chestnut peeling :) I can immagine the effort you made in this one...It sounds great.

pieplate 12 months ago said:
I've never seen one like this either. In Italian, there is a chestnut cake (which I find bitter); in French, there is Mont Blanc, as well as chestnut jam (sweeeeet but good). So, where do you get fructose? Is it like corn syrup?

I handle the chestnut-peeling by parking myself in front of the television with a cutting board, a small sharp knife, a bowl and a brown paper bag. Cut the chestnuts longitudinally (pole to pole) and turn each half inside-out. The chestnut meats pop out or can be scraped out, and the brown skin generally stays behind.

hooksc 1 month, 3 weeks ago said:
I made this for one of the desserts at a reception of international students last week. A few brave souls tried it, then it disappeared like magic. Thanks for the post!!

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