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Chestnut Puree with Coconut Whipped Cream

From Hungarian Adventures! by Jon Clark

March 11, 2009

I’ve been teaching American English in Hungary since September 2008. Chestnut puree, or gesztenyepüré in Hungarian, became a personal dessert favorite ever since introduction by my host teacher Trixi.

Chestnut puree topped with whipped cream is the Hungarian equivalent of America’s store-bought pumpkin pie: someone does all of the work for you all you have to do is cut it and top it with massive amounts of whipped cream. Cutting it really means grating it though, and one may whip their own cream. I mixed whipping cream and my homemade coconut cream to create coconut whipped cream then I dusted the grated gesztenyepüré and with cocoa powder. Nagyon finom!

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chestnut,
coconut,
dessert,
hungarian,
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1. by Kim on Mar 11, 2009 at 4:59 PM PDT

This looks decadent and wonderful, although I’m not as sure about the sauerkraut soup!

2. by Jon Clark on Mar 12, 2009 at 12:05 PM PDT

Really the decadent part is how much whipped cream is on the puree in the picture. The serving should not be that much, but as I whipped more than I needed I splurged.

Trust me, the sauerkraut soup is excellent. The art of soup making has been maintained in Europe, and more importantly it’s a part of almost every lunch and dinner. I’ve had some interesting conversations with the waiter, who is also a private student of mine, who also worked in Florida a couple of years ago. He didn’t understand why no one ate soup, ever, as he put it.

I laughed to myself because today’s lunch was served with frankfurter soup which is sauerkraut soup with frankfurter slices and some offal like pork heart and liver. It was delicious of course.

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