Chestnut Pudding (Budino di Castagne)
Category: Desserts
Servings: 6
This deliciously smooth Chestnut Pudding combines the rich flavor of chestnuts with the decadent taste of dark chocolate and cream, creating a perfect treat for any occasion. With a creamy texture and a delicate flavor, it’s sure to impress at your next dinner party or as a comforting dessert on a cozy evening.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnuts | 1 kg |
| Whole milk | 500 g |
| Sugar | 50 g |
| Fresh heavy cream | 260 g |
| Dark chocolate | 150 g |
| Gelatin sheets (bloomed) | 8 g |
| Dark chocolate (for garnish) | 30 g |
Instructions
-
Prepare the Chestnuts:
Begin by boiling the chestnuts in a pot with a lid. Let them cook for about 30 minutes or until they are tender. Once cooked, remove the chestnuts from the pot and allow them to cool slightly. Peel off the shell and the inner skin carefully. -
Cook the Chestnuts:
Once the chestnuts are peeled, place them in a saucepan and add the whole milk. Cook the chestnuts over low to medium heat, stirring occasionally. Simmer until the chestnuts become soft and the mixture thickens to a creamy consistency. -
Make Chestnut Puree:
Transfer the softened chestnuts to a food mill or a fine mesh sieve and pass them through until you have a smooth, velvety chestnut puree. Place this puree into a bowl and set aside. -
Soften the Gelatin:
Place the gelatin sheets in a bowl of cold water and let them soak for about 10 minutes. This step is essential to ensure that the gelatin dissolves easily into the pudding mixture later. -
Melt the Dark Chocolate:
Chop the dark chocolate into small pieces. Set it aside for now as you’ll incorporate it later. -
Combine Milk and Cream:
Return the chestnut puree to the saucepan. Add the fresh cream and sugar, then gently heat the mixture, stirring until the sugar has dissolved completely. Add the chopped dark chocolate to the saucepan and stir until it melts completely into the mixture, forming a rich, silky texture. -
Blend the Mixture:
Once the chocolate has melted and incorporated, use an immersion blender to blend the mixture until smooth and creamy. This will ensure a velvety pudding without any lumps. -
Incorporate Gelatin:
Squeeze the excess water from the softened gelatin sheets and add them to the saucepan with the warm chestnut mixture. Stir thoroughly to ensure the gelatin dissolves completely. -
Cool the Pudding:
Remove the saucepan from the heat and allow the pudding mixture to cool slightly at room temperature. Once it’s cool enough, pour the pudding into individual molds. Let the molds sit at room temperature until they are no longer warm. -
Chill the Pudding:
Place the molds in the refrigerator and chill the chestnut pudding for at least 2 hours, or until it is set and firm. -
Unmold and Serve:
When you’re ready to serve, briefly dip the molds in hot water to loosen the pudding. Gently invert them onto serving plates. To finish, use a vegetable peeler to shave the remaining dark chocolate into delicate curls and sprinkle over the top of each pudding for a decorative touch.
This Chestnut Pudding is a delightful dessert that brings the earthy richness of chestnuts and the indulgent taste of dark chocolate together in a way that is both satisfying and sophisticated. It’s perfect for any occasion, whether you’re hosting a dinner party or simply treating yourself to something special after a meal. The smooth texture and luxurious flavors will leave everyone asking for seconds!
