Chestnut cream, also called chestnut purée, is usually found at specialty or international markets in the British section – to the Brits, chestnut cream is like pumpkin in a can.
Serves | 10 |
- 1¼ cups 2 percent milk
- 1 cup heavy cream
- 1 Tbsp light corn syrup
- ½ cup granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp cocoa powder
- 1 tsp espresso powder
- 1⁄3 cup very hot, strong coffee
- 1½ cups chestnut purée (chestnut cream)
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 2 oz 70 percent dark baking chocolate, finely chopped
- ¼ cup blanched almonds, toasted and finely chopped
- 1 cup heavy cream
- ½ tsp pure vanilla extract
- 2 to 3 Tbsp granulated sugar
| Preparation – Bundinos | In a small saucepan over medium heat, heat milk, cream and corn syrup until mixture just begins to bubble, stirring frequently. Remove from heat and set aside. In a medium bowl, sift sugar, cornstarch, cocoa powder and espresso powder together to remove any lumps. Pour hot coffee over mixture and whisk rapidly until completely smooth; add chestnut purée and whisk again. Add egg yolks and whisk until mixture is smooth and glossy.
Pour ½ cup hot cream mixture into dry mixture and whisk continuously. Continue whisking as you add another ½ cup, until mixture is completely homogenous. Add mixture to saucepan containing hot cream mixture and place over medium heat for 4 to 5 minutes until thick, whisking constantly. Remove from heat. Stir in vanilla, then add chopped chocolate and stir until melted. Pour 4 ounces into each of 10 custard cups and allow to cool slightly. Lay plastic wrap directly over top of each and chill in refrigerator, at least 2 hours.
| Preparation – Fresh Cream | In a cold bowl just prior to serving, whip heavy cream, vanilla and sugar together until stiff peaks form, taking care not to overbeat.
| To Serve | Remove bundinos from refrigerator and divide fresh cream over each. Top with toasted almonds and serve.