Budino de Castagne Chestnut Pudding
From mystic_river1 15 years ago
- 20 minutes to make
- Serves 6
This makes such a beautiful presentation and is perfect for Thanksgiving. Just a spectacular dish in every way. From Oregano From Italy on th world-wide web right to your holliday table.
Ingredients
- 1 lb and 2 oz chestnuts, shelled shopping list
- 18 fl oz milk shopping list
- A few drops of vanilla essence shopping list
- 3 and 1/2 oz blanched almonds, plus extra to garnish shopping list
- 2 oz superfine sugar shopping list
- 1/4 pint single cream shopping list
- salt shopping list
- That's it! shopping list
How to make it
- CHILL TIME 3 HOURS
- Cook the chestnuts in a pan of boiling water for about 20 minutes, then drain and peel off the skins.
- Put them in a saucepan, add the milk and vanilla and season with a pinch of salt.
- Cover and cook over a medium heat for about 35 minutes until tender.
- Press the chestnuts and their cooking liquid through a sieve into another saucepan.
- Toast the almonds in the oven or under the grill, then chop.
- Gently heat the chestnut puree and stir in the sugar and almonds, then remove from the heat and stir in the cream.
- Pour the mixture into a mould, leave to cool and then chill in the refrigerator for 3 hours.
- Just before serving, turn out on to a dish and garnish with almonds.
The Rating
Reviewed by 10 people-
This Budino De Castagne will be the desert everyone will talk about it sounds so good.
Bookmarked for Thanksgiving.
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in Barrie loved it
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hits the spot for me.
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in Beverly Hills Adjacent loved it
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