Vermicelles (Swiss Chestnut Cream Dessert)

Name: Vermicelles (Swiss Chestnut Cream Dessert)
Yield: 6
Cuisine: Switzerland
Ingredients: Chestnuts, peeled (or 400 g / 14 oz pre-cooked chestnuts) — 500 g (1.1 lb); Milk — 480 ml (2 cups); Sugar — 100 g (1/2 cup); Vanilla extract — 1 tsp; Kirsch (cherry brandy), optional — 30 ml (2 tbsp); Heavy cream, whipped — 240 ml (1 cup); Meringue shells, to serve (optional)

The Quirky Foodster Team

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Servings

Ingredients

Chestnuts, peeled (or 400 g / 14 oz pre-cooked chestnuts) — 500 g (1.1 lb)
Milk — 480 ml (2 cups)
Sugar — 100 g (1/2 cup)
Vanilla extract — 1 tsp
Kirsch (cherry brandy), optional — 30 ml (2 tbsp)
Heavy cream, whipped — 240 ml (1 cup)
Meringue shells, to serve (optional)

Method

Simmer the chestnuts in milk with the sugar and vanilla for 20-25 minutes until very soft.
Drain, reserving a little of the milk, and blend or pass the chestnuts through a food mill until smooth, adding reserved milk as needed for a firm but pipeable paste.
Stir in the kirsch if using, then chill the chestnut paste for at least 1 hour.
Press the chilled paste through a potato ricer directly over dessert plates or meringue shells, forming thin noodle-like strands.
Top with a generous dollop of whipped cream and serve immediately.

Introduction: Named for its noodle-like appearance, vermicelles is a beloved Swiss café dessert made by pushing sweetened chestnut purée through a ricer into delicate strands, piled over whipped cream — a celebration of the autumn chestnut harvest.

Cultural Background: Named for its noodle-like appearance, vermicelles is a beloved Swiss café dessert made by pushing sweetened chestnut purée through a ricer into delicate strands, piled over whipped cream — a celebration of the autumn chestnut harvest.

Tips: Chilling the paste well before ricing helps it hold its noodle shape. Vacuum-packed pre-cooked chestnuts save considerable time over fresh ones.

Variations: Serve over a crisp meringue base for extra texture. Add a touch of cocoa powder to the chestnut paste for a chocolatey variation.

Storage: Refrigerate the chestnut paste (unassembled) in an airtight container for up to 3 days.

Reheating: Served cold; no reheating required.

FAQs:

Q: Can I use pre-cooked chestnuts?

A: Yes, vacuum-packed cooked chestnuts work very well and greatly reduce preparation time.

Q: Why is it called vermicelles?

A: The chestnut paste is pushed through a ricer into thin strands resembling vermicelli pasta.