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Chestnut Pudding recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/24/2001 : Recipe for Chestnut Pudding
"Chestnut Pudding"
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1 pound fresh chestnuts
1/2 cup sugar
1 1/4 cups milk
2 eggs, separated, room temperature
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/2 cup confectioner's sugar, sifted
Fresh whipped cream, for garnish
Marrons glaces, to garnish
Cut a cross in the sides of the chestnuts, and drop them into a pan of boiling water. Cook for 5 to 6 minutes. Remove and peel while still warm. Place the peeled chestnuts in a heavy or nonstick saucepan with the milk and half of the sugar. Cook over low heat, stirring occasionally, until soft. Remove from the heat and let cool. Press the contents of the pan through a strainer. Preheat the oven to 350 degrees. Beat the egg yolks with the remaining sugar until the mixture is pale yellow and fluffy. Beat in the cocoa powder and vanilla. In a separate bowl, whisk the egg whites with a wire whisk or electric beater until they form soft peaks. Gradually beat in the sifted confectioners' sugar and continue beating until the mixture forms stiff peaks. Fold the chestnut and egg yolk mixtures together. Fold in the egg whites. Transfer the mixture to one large or several individual butter pudding molds. Place on a baking sheet, and bake in the oven for 12 to 20 minutes, depending on the size of the molds. Remove from the oven and let cool for 10 minutes before unmolding. Serve garnished with whipped cream and marrons glaces.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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