🇨🇭 Swiss Cuisine

Vermicelles

Chestnut Vermicelli

Prep Time 45 min
Servings 4
Difficulty Medium
Calories 414 kcal

A mountain of delicate chestnut purée strands pressed through a ricer, served over meringue with whipped cream — autumn in a dessert.

Ingredients

Instructions

  1. 1 If using fresh chestnuts: score an X on each, roast at 200°C for 15 min. Peel while warm.
  2. 2 Simmer peeled chestnuts in milk with sugar and vanilla for 20 min until very soft.
  3. 3 Remove vanilla bean. Mash or process chestnuts until smooth. Stir in kirsch.
  4. 4 Press the warm purée through a potato ricer directly onto plates, creating a nest of thin strands.
  5. 5 Place a meringue nest in the center of each plate.
  6. 6 Top with a generous cloud of whipped cream.
  7. 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.