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.
Instructions
- Carve the unpeeled chestnuts with a sharp knife in a crosswise pattern and bake them in the oven for 10 minutes.
- Then, wrap the chestnuts in a damp kitchen towel and remove the peel and skin.
- Rinse two small canning jars with boiling water and sterilize them.
- Simmer the peeled, soft chestnuts with the water in a small saucepan for 5 minutes, then purée them finely.
- 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.
- 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!
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