Chestnut Cream
(Crema di Marroni)
Ingredients:
2 and 1/4 lb (1 kg) chestnuts, shelled
7 oz (200 grams) caster or superfine sugar
2 oz (50 grams) *vanilla sugar
7 fl oz (200 ml) double cream
Salt
Directions:
Blanch the chestnuts in boiling water for 5 minutes, then drain and peel.
Bring a pan of lightly salted water to the boil, add the chestnuts and simmer for 30 minutes.
Meanwhile, put the caster sugar, vanilla sugar and 8 fl oz (250 ml) water into a saucepan and cook over a low heat, stirring until the sugar has dissolved, then simmer for about 10 minutes.
Drain the chestnuts, remove the syrup from the heat and add the chestnuts.
Return the pan to the heat and boil for 10 minutes, then remove the chestnuts with a slotted spoon and pass through a food mill into a bowl.
Stir the syrup into the chestnuts and leave to cool.
Stiffly whip the cream and fold it into the cooled chestnut mixture, then divide among individual dishes and keep cool until ready to serve. Serves 6.
Note: To make vanilla sugar: Put a vanilla pod in a glass jar, fill the jar with sugar, seal and store in a cool place. In this way the sugar takes on a natural, delicate vanilla fragrance.