Chestnut Puree, Homemade with Whipped Cream

I was so happy yesterday when I found and bought whole chestnuts in my local Trader Joe’s market.

Right now they carry two selections: fresh ones and already cooked ones.

I got both, but I wanted to try and make puree completely from scratch, boiling the fresh chestnuts and making wonderful puree.
This dessert reminds me of my childhood and growing up in Beograd, winter time, holidays, family and friends.

Chestnut Puree with Whipped Cream

Serves 4

1 pound of whole chestnuts
1/4 cup powder sugar
1/4 cup non-fat half&half
8 oz grade A pasteurized heavy cream

In a large saucepan, combine chestnuts and water, bringing them to a boil.

Reduce heat to medium-low and simmer for 50-60 minutes, until the majority of the liquid has evaporated. If you using high pressure cooker, chestnuts will be done in 30 minutes.
Remove from heat.
Strain chestnuts and cool them with cold water, getting only few at a time for peeling.

Paring knife is the best choice for peeling the chestnuts.

Transfer to a food processor and blend until smooth.

Add in powder sugar and non-fat half&half until desired consistency is obtained.

Using the electric mixer beat the heavy cream till smooth but firm.

Allow to cool before refrigerating.

Serve and enjoy!
Chestnuts are similar in nutrition to brown rice. They are an excellent source of trace minerals, and unlike other nuts, chestnuts are low in fat.
This is truly wonderful dessert for upcoming holiday season. Simply delicious.

European Chestnut



  1. Alisa, chestnut puree can be safe in the fridge up to tree days(usually it’s gone after it’s made:))but great thing is that you can put it in the freezer in nice closed individual freezer safe bowls and when you crave this wonderful dessert he’s waiting for you. Sometimes I freeze puree with whipped cream on top, defrost for 30 min on room temp. and it’s yummi!

Comments are closed.