Anita's Personal Gallery

Vermicelle

Vermicelle

Published on 10 May 2021
  • Facebook
  • Twitter
  • Linkedin
Transcript
00:00
Vermicelle:
00:03
4 portions Preparing time: 45 minutes Cooking time: 1 hour Cooling: 1 hour
00:10
Ingredients:
00:12
1 kg peeled chestnuts
00:15
450 ml of milk
00:17
300 ml of water
00:19
½ Vanilla stalk, scraped pulp
00:21
2 tbsp of kirsch
00:24
4 - 8 meringues
00:26
Method:
00:28
Bring the milk to a boil. Add the peeled chestnuts and cook on low heat
00:33
Cooking times: Fresh chestnuts: 40-50 minutes Frozen chestnuts: 10-20 minutes
00:38
Puree the mixture finely and allow it to cool
00:42
Cook the water, sugar and vanilla pulp for about 15 minutes until the mixture is syrupy.
00:48
Add hot syrup to the chestnut puree and mix well.
00:53
Stir in the kirsch The paste should be soft and spreadable
00:58
Arrange the meringues into four cups or glasses
01:03
Dress the chestnut puree directly on the meringues using the 'vermicelles press' or the food mill.
01:09
Garnish with cream and serve immediately.
01:14
www.foodbuilder.com.au