What can i make using chestnut purree?

Question

I have 200g of chesnut purree to use in 3 days (having used the other half to make a chocolate cake).
I was just wondering what i could do with it as it will probably get thrown away.
All suggestions & recipes are welcome.

Answer 1

To make a quick, easy little desert.

Sponge fingers, the type used in trifles in UK.
Chestnut puree (sweeten to taste)
Whipped cream

Spread sweetened puree onto biscuits, top with whipped cream, eat and enjoy!

These are a fave in my house!

Answer 2

CHOCOLATE CHESTNUT TORTE

Ingredients
50g/2oz plain chocolate
50g/2oz unsalted butter
2 free-range eggs, separated
a good pinch of cream of tartar
50g/2oz sweetened chestnut puree
12.5g/½oz plain flour
1 tbsp granulated sugar

For the topping:
50g/2oz plain chocolate, grated very finely
350ml/12fl oz double cream
4 tbsp (approx) coffee liqueur
chocolate coated coffee beans (optional)

Method
1. Preheat oven to 180C/350F/Gas 4.
2. Grease and line a 20cm/8in loose-bottomed cake tin.
3. Break the chocolate into small pieces and place it with the butter in a bowl over a pan of gently simmering water and stir until melted and smooth.
4. Place the egg yolks, chestnut puree and flour into a large bowl and whisk together. Stir in the melted chocolate and butter mixture.
5. Whisk the egg whites and cream of tartar together in a grease-free bowl until they form soft peaks. Then gradually sprinkle on the granulated sugar and whisk the mixture until stiff.
6. Gently fold the egg whites into the chocolate mixture using a metal spoon. Pour into the prepared cake tin and level the top.
7. Cook in the preheated oven for 35-40 minutes. Allow to sit for 5 minutes then remove from the tin and leave to cool on a wire cooling rack.
8. To make the topping, whisk the double cream until stiff and gently fold in the coffee liqueur.
9. Spread a layer of cream over the top of the torte and then, using a piping bag and star nozzle pipe rosettes around the edge of the torte. Sprinkle the grated chocolate over the centre and if liked decorate the edge with chocolate coated coffee beans.
10. Chill for at least 2 hours or until required.

Answer 3

You can make a montblanc.

It is a french recipe where you make a large meringue, then top it with chestnut puree squeezed through a "ricer" to give it a "wormy" extruded look, then you top it with whipped cream.

Answer 4

try putting honey with a small volume of the puree to objective it out. If i pick to sweeten any cooking I even have achieved that's no longer candy sufficient I continuously upload honey, works every time!! try it. stable success

Answer 5

Try the following

Chestnut cheesecake
For the cheesecake base
4 tbsp butter, melted
25g/1oz pecan nuts, chopped
75g/2½oz ginger biscuits, crushed
For the cheesecake filling
75g/2½oz chestnut purée
4 tbsp double cream
3 tbsp sugar
150ml/5 fl oz/¼ pint double cream, whipped
100g/3½oz mascarpone
50g/1¾oz white chocolate, melted
For the raspberry coulis
100g/3½oz raspberries
½ lemon, juice only
2 tbsp caster sugar
To serve
chocolate, grated
pecans, chopped

Method
1. For the cheesecake base, mix together all ingredients in the cheesecake base mix. Place the mixture in the bottom of a medium metal chef's ring, on a plate.
2. For the cheesecake filling, in a large bowl beat the chestnut purée with the double cream and sugar.
3. Fold the whipped cream, mascarpone and melted white chocolate into the purée and fill the chef's ring to the top.
4. Remove the metal ring.
5. For the raspberry coulis, in a small blender add the raspberries, lemon juice and sugar, blend for one minute.
(6. Alternatively you could place the mousse mixture into a tall glass and drizzle with the coulis.)
7. Serve with grated chocolate and chopped pecans.

or Chestnut ganache with ginger cake
For the chestnut ganache
142ml/5fl oz double cream
½ tin chestnut purée
2 thick slices ready-made ginger cake
For the chocolate sauce
50g/2oz chocolate
50ml/2fl oz double cream
stem ginger ice cream, to serve

Method
1. To make the ganache, whisk the cream until it holds soft peaks, then fold through the chestnut purée.
2. Sandwich half the ganache mixture between the two slices of ginger cake. Add the remaining ganache to the top layer.
3. For the chocolate sauce, melt the chocolate in a pan with the cream, then pour over the ginger cake layers.
4. Serve with a scoop of ice cream

or Chestnut mousse with raspberry sauce
For the chestnut mousse
150g/5¼oz chestnut purée
4 tbsp double cream, whisked
3 tbsp sugar
3 tbsp mascarpone
1 tbsp icing sugar
½ tsp vanilla essence
3 ginger biscuits, chopped roughly
25g/1oz pecan nuts, chopped
For the raspberry coulis
100g/3½oz raspberries
½ lemon, juice only
2 tbsp sugar
To garnish
icing sugar, to dust
mint

Method
1. To make the chestnut mousse, in a bowl mix the chestnut purée with double cream and sugar to form a smooth paste.
2. Fold through the mascarpone, icing sugar, vanilla essence, biscuits and nuts.
3. Shape into quenelles and place onto a plate.
4. Garnish with the icing sugar and mint.
5. For the raspberry coulis, in a small blender add the raspberries, lemon juice and sugar. Blend for one minute.
6. To serve the chestnut mousse, pour the coulis around the outside of the plate.

or Chestnut and red wine pate
1 tbsp olive or groundnut oil
1 small onion, finely chopped
1 clove of garlic, crushed
pinch dried thyme
150ml/¼pt red wine
150ml/¼pt vegetable stock
100g/4oz chopped chestnuts (cooked weight)
100g/4oz chestnut purée
75g/3oz wholemeal breadcrumbs
1 tbsp brandy
10-15ml/2-3 tsp soy sauce
salt and freshly ground black pepper

To serve:
fresh herbs, crackers and a fresh green salad

Method
1. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.
2. Add the red wine and vegetable stock and bring to the boil.
3. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.
4. Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.
5. Serve garnished with fresh herbs, with crackers and crisp green salad leaves

or Chestnut and chocolate ice cream with apricot sauce
For the ice cream
225g/8oz quality plain chocolate
60ml/4 tbsp maple syrup
225g/8oz canned chestnut pureé
500ml/18fl oz double cream, whipped
30ml/2 tbsp kirsch
3 free-range egg whites (optional)
225g/8oz whole tinned chestnuts in syrup, drained (save a few for decoration)
For the sauce
450g/16oz tinned apricots in natural juice
30ml/2 tbsp apple juice concentrate

Method
1. For the ice cream, melt the chocolate into the maple syrup over a pan of hot water or in a bain-marie. Blend well together and stir into the chestnut pureegrave;. Beat in the cream and kirsch. (Whisk the egg whites until stiff and then fold into the mixture, if using.)
2. Freeze for two hours in a shallow tray covered with foil. Meanwhile, make the apricot sauce.
3. Scrape out the ice cream mixture and blend in a mixer until smooth. Put in a bowl and stir in the chopped chestnuts. Spoon into a mould, cover and freeze for 30 minutes before serving. Loosen the mould by slipping it into hot water. Turn onto a serving dish and decorate with reserved chestnuts (halved) and apricot sauce.
4. For the apricot sauce, strain the apricots from their juice. Place apricots and apple juice concentrate together and blend in a food processor until smooth.