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Chestnut cream

Chestnut cream

Chestnut cream is the perfect vegan spread, especially in autumn. The native chestnuts are rich in fiber, low in fat and calories, and keep you full for a long time. We have a recipe for a sweet chestnut cream that will look great on any autumn breakfast table. Make your own vegan chestnut cream With a little Xucker, a pinch of salt, and some cinnamon, the aromatic chestnuts are turned into a velvety soft and incredibly delicate chestnut spread.

⏱️
Total Time
25 min
📊
Difficulty
Easy
🔥
Calories
131

Instructions

  1. Carve the unpeeled chestnuts with a sharp knife in a crosswise pattern and bake them in the oven for 10 minutes.
  2. Then, wrap the chestnuts in a damp kitchen towel and remove the peel and skin.
  3. Rinse two small canning jars with boiling water and sterilize them.
  4. Simmer the peeled, soft chestnuts with the water in a small saucepan for 5 minutes, then purée them finely.
  5. Now, add Xucker, Vanillexucker, cinnamon, and salt, and simmer the cream over low heat for about 15 minutes. Stir regularly and make sure it doesn't burn.
  6. Pour the cream into the two canning jars and seal them while hot.

Tip: The chestnut cream tastes especially good on whole grain sourdough bread. Garnished with figs, a little nut-nougat cream, and coarse sea salt, it becomes a feast!

Ingredients

Products Used