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.
- 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
- 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.
- Top with sweetened whipped cream, cocoa powder, and cherries, if using. Refrigerate any leftovers.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||43 g|