Hungarian Chestnut Puree Recipe - Gesztenyepure

Sweet chestnut puree
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  • 20 mins
  • Prep: 20 mins,
  • Cook: 0 mins
  • Yield: 6 desserts (6 servings)
Ratings (15)

This Hungarian recipe for chestnut purée or gesztenyepüré is known as Mont Blanc in France and is a popular dessert in Hungary when sweetened and served with whipped cream. It originated in Italy around 1475 and was originally yellow in color because the chestnuts were pickled. Today the sweetened chestnut purée is sometimes amped up with chocolate or cocoa powder and rum. While somewhat of an acquired taste, chestnuts are wildly popular across the board in much of Europe and Japan. You can make your own chestnut purée for this recipe, or use canned gesztenyepüré.

What You'll Need

  • 31.75 ounces sweetened chestnut purée (or gesztenyepüré or double recipe homemade chestnut puree)
  • 4 tablespoons sugar (confectioners', or less or more to taste)
  • 1 tablespoon dark rum
  • 1 cup heavy whipping cream (whipped with 2 tablespoons)
  • Optional: cocoa powder (to taste)
  • Garnish: long-stemmed maraschino cherries

How to Make It

  1. In a medium bowl, mix together chestnut puree, confectioners' sugar and rum. Place mixture into a ricer and portion out into serving dishes, swirling if possible.
  2. Top with sweetened whipped cream, cocoa powder, and cherries, if using. Refrigerate any leftovers.
Nutritional Guidelines (per serving)
Calories 734
Total Fat 17 g
Saturated Fat 3 g
Unsaturated Fat 8 g
Cholesterol 0 mg
Sodium 576 mg
Carbohydrates 104 g
Dietary Fiber 43 g
Protein 66 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)