Chestnut puree with rosemary-infused cream

Chestnut puree rosemary cream

Chestnut Puree with rosemary cream and orange

I spent several of my childhood Christmasses in Switzerland visiting relatives, playing in the snow, and proudly flashing my Swiss passport, which finally served a purpose. I also fondly remember the restaurant chain called Migros, where attractive sandwiches were spread with a glossy film of gelatine (better than it sounds), thick sausages came with a dollop of spicy mustard and potatoes came au gratin, rich in cheese and cream. For me, Migros meant dessert, and one dessert in particular; vermicelli, a chestnut paste transformed into the thin pasta-like shape of its namesake. As a first taste of sweet earthy chestnuts, I was hooked; and the entrapment was complete when the mounds of vermicelli were accompanied with big florettes of cream and glace cherries.

Should you ever tire of roasted chestnuts, try this elegant version of vermicelli, brought to life with rosemary flavoured cream and zesty orange.


20 chestnuts - available from Delicioso


Rosemary Honey 2 tbsp - available from Delicioso

2 cups of milk

3 tbsp of kirsch or sweet dessert wine

1 cup of cream

1 sprig of rosemary

1 tsp of cinnamon

Zest of 1 orange


Pour cream into a bowl with a sprig of rosemary and leave to infuse for 20 minutes. Remove rosemary and whip cream until soft peaks form then set aside.

Cut chestnuts in half and lay face down on a baking tray. Place the tray under a hot grill and the moment the shells have blackened they are ready. Remove chestnuts from oven and peel while still hot then add to a pan with milk, kirsch and honey. Simmer gently for 10 minutes then transfer chestnuts and some of the liquid to a food processor and blend until smooth, adding liquid as required to form a thick puree. Press puree through a sieve to remove any lumps and set aside.

Using two spoons, 'quenelle' chestnut puree onto plates, dress with cream, dust with cinnamon and grate orange zest over the top. Reproduced by permission from Papaserra - Barcelona Culinary Adventures