Desserts
Vermicelles
Vermicelles are a chestnut cream pushed through a potato ricer, shaped into fine strands over a base of whipped cream. A popular autumn dessert in Swiss French and German-speaking pastry shops, it is eaten fresh, often after a festive meal.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- If starting with fresh chestnuts, boil them for 20 minutes in lightly salted water, then peel them carefully.
- Mash the warm chestnuts with the butter, icing sugar, vanilla and a pinch of salt until very smooth.
- Pass the purée through a potato ricer or sieve fitted with a fine disc to get even strands.
- Whip the cream with the caster sugar until it holds firm chantilly, then add the rum or orange blossom water.
- Spoon the chantilly into the bottom of four cups or over crumbled meringues.
- Press the chestnut purée directly onto the chantilly in very fine strands, then dust with bitter cocoa and cinnamon.
- Chill for an hour before serving.
Variations and tips
Candied chestnut version. Replace part of the chestnuts with crushed candied chestnuts for a sweeter note.
Using what you have. If you don't have a potato ricer, press the purée through a fine sieve with a silicone spatula.
More ideas
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Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Switzerland
Original Ecomely recipe.