In the US, winter is the time for chestnuts, 3,781 metric tons of which were imported in 2011 to the tune of twelve million dollars. Chestnuts have been eaten for millennia and are clearly still going strong.
Enter Blanchard and Blanchard, the organic food company bringing you their 100% organic roasted, peeled whole chestnuts with no artificial colours or preservatives. Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. They’re a versatile and flavourful – perfect for keeping in the pantry year-round.
Blanchard and Blanchard Chestnuts can be eaten as they are, as a snack, or pureed to use in either sweet or savoury dishes.
Sweet Chestnut Cream
Sweet Chestnut cream is excellent on toast, pancakes, or with ice cream or yogurt. It is also used for frosting, cake fillings, and mousse.
- 1-1/2 pounds peeled, roasted chestnuts
- 1-1/2 cups milk
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to firm peaks
In a medium saucepan, over medium-high heat, simmer chestnuts with milk until soft, about 10 minutes. In a small saucepan, combine the sugar and water and bring to a simmer until the sugar dissolves.
Drain chestnuts and puree in a food processor with sugar syrup until smooth. Transfer to a medium bowl and chill in the refrigerator until cool, 30 minutes. When cooled, stir in the vanilla, and fold in the whipped cream. Transfer to a bowl and chill before serving.