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.
YIELDS
2-4
PREP TIME
COOK TIME
TOTAL TIME
- 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
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.
Vegan Palak Tofu Paneer
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Photo: Imola Toth
