Chestnut cream with "hoppy" figs

Category: Confectionery
Kitchen: french
Chestnut cream with "hoppy" figs

Ingredients

Chestnuts 300 g
Dry white wine 300 ml
Sugar 70 g
Lemon, zest with 1 piece
Coconut milk (1 can) 400 ml
Liqueur Grand Marnier 2 tbsp. l.
Herbal liqueur
Fresh figs 4 things

Cooking method

  • So, the first and second lunch breaks at the famous gourmet detective Nero Wolfe - light vitamin Madrilene and fragrant delicate salmon mousse - you already appreciated, it's time for the third change!
  • A similar dessert dish, Crème de marrons, is well known in classic French cuisine.
  • But since I do not like desserts that are too hearty and monotonous in consistency (such as classic tiramisu), I had to select a fruity note. And exotic, like the chestnuts in our non-Elysian fields)))
  • Figs are simply irreplaceable here - they are beautiful in appearance, taste and consistency ... And you can play with it - soak it in your favorite strong liqueur, which I did. You change the liqueur - the note in the taste changes ...
  • Chestnut cream with "hoppy" figs
  • I.
  • First, prepare the figs:
  • Cut 3 berries into cubes and cover with herbal liqueur, usually in such liqueurs there is also bitterness, which we need as a shade in the taste of the finished dessert.
  • Put in the refrigerator for two hours to infuse.
  • If you insist longer, the red color of the pulp will turn brown.
  • This time I did not find Kummel, a German caraway-anise liqueur with the addition of herbs, I bought our strong "Old Kashin", allegedly made according to an old recipe - 24 types of herbs, roots and berries are infused for 24 days ...
  • For figs - it is!
  • II.
  • Chestnuts, washed and cut crosswise at the flat end, boil until soft in dry white wine with granulated sugar and lemon zest.
  • III.
  • Peel and puree using a kitchen processor (blender), adding coconut milk (or 33% cream) during the chopping process, and when you are satisfied with the consistency of the puree, add your favorite liqueur.
  • Just do not take liqueurs with cream or coffee-cocoa! To combine with figs, it is better to take fruit liqueur, you can even take Calvados. I took the orange Gran Marnier, since its aroma-taste is richer and thinner than that of Cointreau or white Curacao, although they are also suitable as options.
  • IV.
  • Layer chestnut cream and hop fig cubes in bowls.
  • Fourth, cut fresh figs into thin circles and decorate the dessert with them.
  • Chestnut cream with "hoppy" figs
  • Chestnut cream with "hoppy" figs
  • Bon Appetit!
  • Grand Marnier (Grand Marnier) is a dark golden French brandy liqueur. To prepare it, the peels of the pomegranates from the Caribbean islands are immersed in strong alcohol, insisted, then distilled twice, mixed with cognac and light sugar syrup, filtered and kept for several years in oak barrels. Such a drink was created in 1880 by Alexander Marnier-Apostle and is in high demand in the world today.
  • Cordon Rouge is made from cognac, while Cordon Jaune is made from regular brandy.
  • There are also more expensive brands on 10-year-old cognacs, but this is no longer for culinary purposes)))
  • Curacao (Curaҫao) is a sweet orange liqueur in blue, white, green or orange, popular in many countries around the world. It was first produced by the Dutch, and it is named after the Caribbean island of Curacao, which belonged to the Netherlands, where a variety of oranges grows, on the rind of which the drink was originally insisted. Today Curacao is produced by the famous Bordeaux company Marie Brizard, using a special variety of pomeranians from Haiti (that is, the liqueur has become orange) and the best varieties of French grape brandy.They say that you can try to make such a liqueur at home: this will require dried orange peels, nutmeg (matsis), cinnamon, cloves, sugar, rum, brandy or vodka and six weeks of Dutch-French patience)))

The dish is designed for

3 servings

Note

Wolfe has two main passions - gourmet and orchids (of which there are 10 thousand in his greenhouse on the roof!).
And he, like any genius, is strange: he created a lot of prohibitions and rules that strictly regulate his life.
From 9 to 11 in the morning and from 4 to 6 in the evening he celebrates in a greenhouse with orchids. Nothing and no one will force him to interrupt communication with flowering pets. True, sometimes (sooo rarely) Archie Goodwin can do it.
Wolfe very rarely leaves the house - and never for work. His eyes, ears, legs are Archie Goodwin.
All meals are strictly on schedule, and here, as with orchids, exceptions are extremely rare.
And most importantly, it is forbidden to talk about business at dinner.

Wolfe's oddities continue with a list of idiosyncrasies and phobias.
He is afraid to ride in a car or any other vehicle.
He hates spending the night outside the house.
Doesn't shake hands with anyone (except the closest friends).
And he can hardly bear women.

Death of a Doxy (1966), Rex Stout

Despite the funny or shocking (depending on whose point of view) acquaintance, Julia (the victim's friend) not only found temporary shelter in Wolfe's house (which in itself was unheard of!), But also made Wolfe even change a few habits.

Here is their acquaintance:

“… He was preparing to meet a woman, which in itself already spoiled his mood, but this woman, moreover, sang in a nightclub, which was beyond his strength. The evening promised to be monstrous. When the doorbell rang, Wolfe glared at me, although it was not me who was to blame, but Saul, which I did not fail to remind Wolfe about as I went to open.
Even through one-sided glass, you could admire it. She towered over Saul a couple of inches, and if the coat was real sable, then at least a hundred sable skins went to her. As she entered, she flashed a dazzling smile, which I immediately received a second time, turning after I hung up the fur coat. Saul could hardly contain a grin, anticipating pleasure. A rare villain. Taking my hand, she gently purred in a chest voice:
- Where is he, Archie?
Then, without letting go of my hand, she rushed straight into the office. There she freed my hand, danced to the middle of the room, turned to face Wolfe, threw her purse on the floor and sang:

Forward, fat man, forward!
Brave, fat man, brave.
Take me fat man
Be brave, don't be shy.
Dear fat man,
Love me Love.
I'm waiting for you baby
Come to me, come.
Love me, love and and and and and and ...
Be brave!

Then she held out two long, graceful, bare hands to Wolfe and said:
- Now orchids. Show me!
Frankly, the sight was impressive. It seems, however, that Wolfe was also not going to give up, showing that he was not a bastard either. He looked at her gloomily, and his face had exactly the same expression that I had seen more than once when he could not guess the right word in a crossword puzzle ... "

And this is what inspired me to bring chestnut desserts to life:
“… All Sunday I met with Julia only once, during a dinner that was strikingly different from all other meals in my memory. As a rule, only Wolfe speaks at dinner, occasionally allowing someone to insert a word or two. This time, from the bush of Neptune to chestnuts with whipped cream, Wolfe not only allowed the guest to talk, but encouraged her in every possible way ... "

Well, if you can eat another drop of sweet, take a look at the alternative version of the chestnut dessert. .

And as a reminder of a gourmet dinner with Nero Wolfe (with active links):

Menu for today:
1.
Madrilene with beet juice and red caviar
2.
Salmon mousse, summer salad
3.
Chestnut cream with hoppy figs
or
Chestnut cream coffee-orange

Alexandra
Nagira,

Wonderful, exquisite, just a miracle
natapit
mmm ... how gourmet !!!
Lana
Nagira
Delighted! Shook to the depths of my soul! Perfect in every way! Bravo, Irisha!
Ikra
Delightful dessert!
And the words are familiar: "Old Kashin" I respect them for a long time, in the sense of the Kashinsky producers, they have a lot of interesting things.
Only I've never seen chestnuts sold here. Maybe she didn't pay attention. Where do they get them?
Nagira
Quote: Ikra

Delightful dessert!
And the words are familiar: "Old Kashin" I respect them for a long time, in the sense of the Kashinsky producers, they have a lot of interesting things.
Only I've never seen chestnuts sold here. Maybe she didn't pay attention. Where do they get them?

Ikra, Grand merci for your complément!

I bought "Kashin" for the first time, I did not know that they had something else
But chestnuts in Moscow - I think it's not difficult to find in the markets. True, their season is short (worms, such reptiles eat right on the fly!). In your capital, there are even canned food, though it's expensive ...
And here in Samara it is not the first year in the fall in any market that imported chestnuts are sold at a very reasonable price. This year 150 rubles. kg
Alexandra
There is frozen chestnut puree, produced by Boiron in 1 kg packages
In Moscow, these are sold on the Dorogomilovsky market in the pavilions of the wholesale trade for cafes and restaurants
Ikra
Nagira, Alexandra, thanks for the tip, I will look at the markets. I haven’t been to my native Dorogomilovsky for a hundred years, so I’ll take a walk!
Alexandra
Nagirochka, girls, chestnuts turned up to me all the same! True, I hoped for my store next to my house. it was full of fresh figs a week ago, but alas, it was not there today. Therefore, I had to urgently invent something from what was ... Dried apricots soaked in apricot brandy, cranberries in Riga blackcurrant balsam. Chestnuts were cooked in Lambrusco with the addition of stevia.
Today, this is the best chestnut dish. which i tried

Nagira, THANK YOU!!!
Chestnut cream with "hoppy" figs
Lana
Alexandra
What a beauty! I imagine how nice it will be Nagire- Irochka to see such variations of her recipe!
How talented you are, Nagira and Alexandra! You even have one "handwriting" ... Bravo, girls!
Nagira
Alexandra, thanks for the wonderful embodiment of the dessert!
I decided to return home for the weekend, so I will not fall out of the forum life at all, except that I will not answer right away ...
It's good that there were enough chestnuts for your experiments!
And as always - a flight of imagination - dried apricots, cranberries ... and even aromatic and liqueur variations without any comments at all !!!
One listing gives rise to a taste sensation: apricot brandy ... Riga blackcurrant balsam ... Lambrusco ...

Interesting, Alexandra, Are you on the way for real Modena balsamic vinegar and Lambrusco? They ripen next to each other ... in Modena ...

Alexandra
Nagira, welcome back, albeit temporary! And thanks for the kind words

Lambrusco lives in the same place as sherry - in the Metro. On November 4, I received another specialization in psychotherapy using the symbol drama method, so the group and I organized a farewell buffet. My contribution was just Lambrusco and chocolate fudge with Norwegian Gundbradnsdalen cheese, I have not yet had time to post this recipe. Cheese also lives there, along with Lambrusco.
And I bought Modena vinegar with figs and another with raspberries in the ABC of Taste.
I haven't reached Italy for a long time

All strong alcohol in my period of active passion for making chocolates and truffles. There, these nuances of taste are very important, and the strength for conservation, because they are prepared without a natural sugar preservative

Nagira
Alexandara, forgive me, such a radish that I did not answer right away - all these sanatoriums and repairs did not leave time for anything ...
Please accept belated, but sincere congratulations on your professional success! I periodically look at your psychotherapy page.

I'm going now to look for your chocolate fudge with my favorite Gudbrandsdalen cheese I buy it at the Crossroads ...
Alexandra
Nagirochka, thanks!

And I never posted fudge, I have a lot of unwritten ideas in debt
Everything is simple there - black 100% bitter chocolate and cheese in half (melted separately in a water bath and mixed), dried fruits, nuts, stevia and alcohol
Nagira
Quote: Alexandra

And I never hung the fudge

Nuu vooot, I teased, admiring your chocolate delights, I even found bitter chocolate! not on fructose or sorbitol, but completely, completely sugar-free, I will experiment with fudge
Alexandra
Nagirochka, you can handle it!

And also try the sweet gundbrandsdalen sauce (it is in the recipe with pears baked in salt) and sweets with it - Fusion truffle and sweets day and night, also pumpkin-chocolate cream with cheese (these recipes are posted)
Nagira
Alexandra, thanks!
Today I "laid eyes" on pears
And I have already tried adding this cheese to sweets, and to baked goods, and to Nutella. I liked it everywhere, now I will try your recipes! Thank you!
kristina1
Nagira, Irina, oooh, that's all for me .... I have a lot of figs !!!!!!! I wanted to say thank you ... I'll send it in an hour !!
Nagira
kristina1, Christina is also limited in time ... How many hours should I be on duty
You Bread from fresh corn have you seen? And then I later ruled my post in Fritters, I forgot about this recipe ...
kristina1
Nagira, Irina, but I made such bread, but for a very long time it was good that I recalled .... smart girl, daughter ..... take a pie from the shelf (just kidding)
Nagira
Did ??? I ran to look at my recipe, I thought that I was so indecently forgetful and I missed you there ...
I didn't find ... Well, the main thing is that you baked and you liked it
kristina1
Quote: Nagira
Did ???
I did it ... but the recipe is not from this site ... I did it for a long time ...

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