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Chestnut Puree

Chestnuts, walnuts, hazelnuts, almonds … we just mentioned some of the delicious fruits that  fall gives us. When the irresistible smell of chestnut begin to spread through the streets, it is the best sign that autumn has arrived in your town. It is used for the finest pastries, a variety of cakes to a unique desserts such as the chestnut puree. Chestnut can be used as an excellent ingredient for a lot of dishes. Many prefer chestnut prepared in the simplest way, boiled or baked.  The fruit of the chestnut has a great amount of carbohydrates, about 44 percent.Moreover,  chestnut also contains vitamin C, then B group vitamins, and minerals. It is poor in fat, unlike other nuts. It has high energy value, so if you are dieting , chestnuts are not recommended.In particular, roasted chestnut has a higher energy value and a greater amount of carbohydrates than cooked. Unfortunately, the chestnut season is very short, however, there is a  way to preserve the wealth of its taste for the upcoming winter season through making chestnut puree that can be frozen. Here is how you can prepare it:

Chestnut puree:

ingredients:
1 kg of chestnuts
250 g of mascarpone
2 tablespoons of powdered sugar
1 vanilla sugar
2 oz of rum

Preparation:
Cook the chestnuts for 30 minutes, drain, peel and set aside to cool. Strain them well and then mix with mascarpone. Add the vanilla sugar, two tablespoons of powdered sugar and rum and stir it again. Blend this in a food processor until smooth. Chestnut puree can be eaten immediately after it cools down with whipped cream or frozen for another time.