Chestnuts Charlotte

The chestnut charlotte comes from Switzerland, where it is also called chestnut pudding. This is how it is made:

Score chestnuts crosswise on top. Put them on a baking tray. Put them in the heated oven on the middle shelf. Roasting time: 10 min.

Electric stove: 200 °C

Gas stove: level 4

must be removed. Put chestnuts, milk and the cut vanilla pod in a saucepan and cook for 15 min until the chestnuts break down. Take out the vanilla pod. Strain quantity through a sieve into a large enough bowl.

Make sugar and water in a saucepan 5 min. Add kirsch and stir into chestnut mixture. Cool down a bit. Gelatin rolled up in a cup form. Cover with cold water and soak for 5 min. Squeeze out and melt in hot water in a saucepan. Cool a little while stirring throughout.

150 g. Cut candied fruit into small cubes. Stir into the chestnut mixture with the gelatine. Whip the cream in a baking bowl until stiff. Fold two thirds of it into the chestnut mixture. Put the rest in the refrigerator.

Line a round baking dish with parchment paper. Place biscuits on top. Pour in cream, smooth out and chill in refrigerator for two hours. Turn out onto a round platter. Bring to the table garnished with the remaining whipped cream and the remaining fruit.

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