~Hungarian chestnut puree~ (gesztenyepüré)


Kanato, Teddy and I are not that fun at this recipe, but if you use lots of cream on it, that’s totally different~ ^^

Gesztenyepüré is a popular dish in Hungary where it is served at cafés and in homes, particularly during fall and winter when chestnuts are in season and find their way into many different dishes. The dessert is also served in parts of Austria, where it is called Kastanienreis, or “chestnut rice.” And a parallel dish called Mont Blanc or Monte Bianco (named after the snow-capped mountain) can be found in France, Northern Italy, and Switzerland—a testament to the region’s historically permeable borders and overlapping cultures.

It is super easy to prepare, so easy that you don’t even need a recipe for it (unless you wish to make home-made chestnut puree, which is a quite difficult process)!

Nuevo Lien


– a can of chestnut puree or home-made chestnut puree
– 1 tablespoon rum (optional)
–  sweetened whipped cream

Nuevo Lien


  1. Pass the chestnut puree through a ricer or vercelli to make it a fluffy dessert.
  2. Portion out into serving dishes.
  3. Sprinkle lightly with rum (optional).
  4. Top or layer with whipped cream (you can also add cherry to top).
  5. Chill it in the fridge before serving.

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