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Puddings and Creams
flourless chocolate chestnut pudding
Dolce di Marroni Con Panna Montata (Flourless unbaked chestnut pudding using icing sugar, served with whipped cream)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Ingredients

For batter
500 grams (about 16 ounces) or about 30 large whole chestnuts
130 grams (about 5 1/4 ounces) icing sugar
60 grams (about 2 ounces) chocolate
3 tablespoons citron cordial

For decoration
300 grams (about 10 1/2 ounces) whipping cream



Directions

Boil the [scored] chestnuts, peel them, and then puree them while still warm.

Grate the chocolate, and then make a paste with the purred chestnuts.

Take a platter and place a coffee cup saucer upside down in the center of it.

Using a soft mesh sift the chestnut chocolate puree onto the platter (avoiding the coffee cup saucer).

Whip the cream until stiff.

Remove coffee cup saucer, and place the whipped cream in the center.


Notes

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi.

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