Chestnut Plate with Candied Orange Peel

Autumn is the season for chestnuts and oranges, so its no coincidence that the two fruits often meet in various desserts. This time, they will come together in a delicious dessert composed of cocoa crumble, chestnut cream, and pieces of candied orange peel.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Candied orange peel

  • pieces Orange, shell

  • 500 g Sugar, white

  • 3 dl Water

  • 50 dl Alcohol, Liqueur, Crème de Menthe

Chestnut cream

  • 200 g Nuts, chestnut, cooked

  • 200 g Cheese, creamy

  • 1 dl Sweet cream

  • 1 dl Juice, pear

  • 40 g Powdered sugar

  • 0.5 pod Vanilla, extract, imitation

Cocoa crumble

  • 75 g Sugar, brown

  • 75 g Nuts, almonds

  • 10 g Cocoa, powdered, unsweetened

  • 75 g Butter, unsalted

  • 1 pinch Salt, table

Steps

  1. Cocoa Crumble: Preheat the oven to 160 degrees Celsius. Line a low baking tray with parchment paper. Mix sugar, almonds, cocoa, butter, and salt into a smooth mixture. Shape the mixture into small mounds with your fingers and place them on the baking tray. Bake in the preheated oven for 10 minutes. Remove the baked crumble from the oven and let it cool.

  2. Chestnut Cream: Roughly chop the cooked chestnuts and place them in an electric chopper. Add mascarpone and mix well until you get a thick cream, but you can leave some chestnut pieces in it. Lightly whip the cream and gently fold it into the chestnut cream. Mix in pear puree, vanilla seeds, and sugar.

  3. Candied Orange Peel: Soak the orange peels in water for a while to clean them well. In a pot, bring a mixture of water, liqueur, and sugar to a boil. Add the orange peels and simmer them on low heat for 3 hours. Remove the pot from the heat, cover it, and let the orange peels soak in the sugar mixture for another 2 hours or until they cool to room temperature.

  4. Cut the candied orange peels into strips. First, serve the crumble on a plate. Shape the chestnut cream into quenelles and place them on the plate. Add a few strips of candied orange peel and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 366.26 kcal
  • Fat: 14.12 g
    • Saturated Fat: 6.6 g
  • Carbohydrates: 58.35 g
    • Sugars: 51.84 g
  • Protein: 2.62 g
  • Fiber: 0.93 g