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Parve
Medium
18 Servings
Allergens 
2 Hours
Diets
Looking for a delicious desert that’s a little different? Look no further, this is it! For the chestnut lover, this is a refreshing out of the box desert that is sure to please. Make sure to serve this chilled so that it hits just the right spot!
2 pounds chestnuts or Gefen Chestnuts (if using skip to step 3)
1/2 pound margarine
2 egg yolks
2 tablespoons Gefen Vanilla Sugar
2 and 3/4 cup Gefen Confectioners’ Sugar
1 capful rum
16 ounces whipped cream
1 tablespoon Gefen Confectioners’ Sugar
1 tablespoon Gefen Vanilla Sugar
Cook chestnuts for 1 1/2 hours until tender.
Peel while warm.
Grind chestnuts with a nut grinder or processor until finely chopped, but not mushy.
Cream margarine with yolks.
Add chestnuts and rest of ingredients and continue mixing until smooth.
Beat whip cream until stiff, add sugars and mix.
Using 2 pastry bags, fill one with chestnut puree, and one with whipped cream.
Use a large star tip.
Squeeze a layer of chestnut puree, in a circular motion, around the bottom of a champagne glass or 7″ trifle bowl.
Squeeze a layer of whipped cream over chestnuts.
Repeat, alternating layers with whipped cream over chestnuts.
Repeat, alternating layers ending with whipped cream.
Garnish with chocolate curls.
Serve chilled.
Photography and Styling by Tamara Friedman
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