Hungarian Chestnut Purée With Vegan Whipped Cream

December 20, 2019
Gesztenyepüré as we call it, is a sensuous dessert. For many people in Hungary this is the ultimate holiday dessert. But for me, it's simply my favorite dessert all year round. Because it is served cold, so why not have it in the middle of a hot summer day, too, right? But really, preparing it with my sisters was always a joy: we put a huge load of whipped cream on top and sprinkle with colorful Christmas decor candies. I bet your kids are going to like it too.
Chestnut Puree

Hungarian Chestnut Purée With Vegan Whipped Cream

Recipe Type: Sweets
utensils YIELDS 2-4
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  • 250 g unsweetened chestnut purée
  • 4 tbsp confectioner's sugar
  • 1 tsp rum
  • 1 cup vegan whipped cream
  • 250 g unsweetened chestnut purée
  • 4 tbsp confectioner's sugar
  • 1 tsp rum
  • 1 cup vegan whipped cream
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Directions

Note: If you can’t find a jar of prepared chestnut purée at the store, you can make your own by boiling a jar of chestnuts in about 2 cups plant milk for about 20 minutes and blending in a blender.

1. In a bowl, mix together chestnut purée with sugar and rum.
2. Place it into a ricer and portion it to serving dishes (usually I just portion it by hand, but if expecting visitors, I love to make it pretty, so it’s optional.)
3. Top with vegan whip cream. You can decorate with colorful candies or choco chip and maraschino cherries.

Also by Imola: Chestnut Cream Soup With Oven-Baked Jerusalem Artichoke
Vegan Palak Tofu Paneer
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Photo: Imola Toth


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Imola is a gluten-free vegetarian recipe developer, vinyasa yoga teacher, writer and Wild Woman with a passion for exploring and life outdoors. Originally from Hungary but currently living in Scotland. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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