Creme de Marrons (Chestnut Cream)

Ingredients

• half a pound of Spanish chestnuts
• the yolks of three eggs
• a gill of cream
• a gill of milk
• two ounces of sugar
• a few drops of essence of vanilla
• rather less than half an ounce of gelatine
• a gill of cream

Method

1. 1

   Boil the chestnuts until skins can be removed, pound them, and pass through a sieve.

2. 2

   Beat the yolks with cream and milk, sweeten with sugar, add vanilla, and strain into a double saucepan.

3. 3

   Stir until thickened, then add dissolved gelatine.

4. 4

   Mix with chestnut puree, pour into a mold, and set.

5. 5

   Fill the center with whipped cream colored pink before serving.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 13. The excerpt below is the record exactly as published.

Creme de Marrons (Chestnut Cream). — Take half a pound of Spanish chestnuts, cut a cross on each, and boil them in plenty of water till the outer and inner skins can easily be removed. Then pound them in a mortar, and pass them through a fine sieve into a basin, adding a few drops 22 Little French Dinners. of milk to facilitate the process. Next beat up the yolks of three eggs with a giD of cream and a gill of milk, sweeten with two ounces of sugar, add a few drops of essence of vanilla, and strain the mixture into a double saucepan (the outside one being filled with hot water). Stir the custard over the fire with a wooden spoon until it thickens (about fifteen minutes), then add rather less than half an ounce of gelatine, which has been previously soaked in a very little water and dissolved on the fire. Pour this custard gradually on to the chestnut puree in the basin, mixing it all well together with a wooden spoon, and pour it into a fancy pint mould with a hollow in the centre. Leave it in a cold place to set, then turn it out and fill the space in the centre with a gill of cream

Cook this with the app: pantry check, scaling, and the assistant.