A mountain of delicate chestnut purée strands pressed through a ricer, served over meringue with whipped cream — autumn in a dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: dessert plate
Garnishes: powdered sugar, whipped cream
Accompaniments: meringue nest
Instructions
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1
If using fresh chestnuts: score an X on each, roast at 200°C for 15 min. Peel while warm.
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2
Simmer peeled chestnuts in milk with sugar and vanilla for 20 min until very soft.
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3
Remove vanilla bean. Mash or process chestnuts until smooth. Stir in kirsch.
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4
Press the warm purée through a potato ricer directly onto plates, creating a nest of thin strands.
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5
Place a meringue nest in the center of each plate.
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6
Top with a generous cloud of whipped cream.
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7
Dust lightly with powdered sugar and serve immediately.
Did You Know?
Vermicelles is so beloved in Switzerland that Swiss military canteens traditionally serve it as a special dessert treat.
Chef's Notes
Equipment Tips
- potato ricer or food mill
- saucepan
- mixing bowl
Garnishing
powdered sugar, whipped cream
Accompaniments
meringue nest
The Story Behind Vermicelles
Vermicelles arrived in Switzerland via Italian and French confectionery traditions in the 19th century, but the Swiss made it entirely their own. The dessert became synonymous with autumn when chestnuts ripen in the forests of Ticino and central Switzerland. Its combination with meringue and cream is a distinctly Swiss innovation that transforms humble chestnuts into an elegant, celebratory dessert.
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