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Hungarian Chestnut Puree Recipe - Gesztenyepure


Hungarian Mont Blanc or Sweetened Chestnut Puree or Gesztenyepure

Hungarian Mont Blanc or Sweetened Chestnut Puree or Gesztenyepure

© 2011 Barbara Rolek licensed to About.com, Inc.
This Hungarian recipe for chestnut purée or gesztenyepüré is known as Mont Blanc in France and is a popular dessert in Hungary when sweetened and served with whipped cream. It originated in Italy around 1475 and was originally yellow in color because the chestnuts were pickled. Today the sweetened chestnut purée is sometimes amped up with chocolate or cocoa powder and rum. While somewhat of an acquired taste, chestnuts are wildly popular across the board in much of Europe and Japan. You can make your own chestnut purée for this recipe, or use canned gesztenyepüré.

Here's a larger photo of Hungarian gesztenyepüré.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6 Hungarian Chestnut Purées



  • In a medium bowl, mix together chestnut puree, confectioners' sugar and rum. Place mixture into a ricer and portion out into serving dishes, swirling if possible. Top with sweetened whipped cream, cocoa powder and cherry, if using. Refrigerate any leftovers.
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