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🍰 Chestnut Dumplings with Plum Compote

847 kcal · 30 min · 4 servings

Ingredients

• 500 g plums
• 130 g sugar
• 130 ml strong red wine
• 0.5 cinnamon stick
• 1 piece orange peel (untreated)
• 350 g cooked chestnut (jar)
• 250 ml milk
• 1 vanilla pod (seeds)
• 100 g sugar
• 3 sheets white gelatin
• 2 egg yolks
• 0.5 untreated orange (zest)
• 275 ml heavy cream
• 2 tbsp peeled pistachios

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Wash the plums thoroughly.
3. 3. Halve the plums and remove the pits.
4. 4. Place the plum halves in a roasting pan.
5. 5. Sprinkle the sugar over the plums.
6. 6. Pour the wine over the plums.
7. 7. Add cinnamon and orange peel and mix everything well.
8. 8. Place the roasting pan in the oven for about 2 hours.
9. 9. Stir the compote occasionally during the cooking time.
10. 10. Remove the cinnamon and orange peel after cooking.
11. 11. Let the compote cool down completely overnight.
12. 12. Drain the chestnuts and let them drain well.
13. 13. Place the chestnuts, milk, and vanilla seeds in a pot.
14. 14. Add half of the sugar.
15. 15. Simmer the mixture over low heat for about 20 minutes.
16. 16. Stir occasionally to prevent burning.
17. 17. Wait until the milk has completely evaporated.
18. 18. Puree the chestnuts finely in a blender.
19. 19. Soak the gelatin in cold water.
20. 20. Whisk the egg yolks with the remaining sugar over a hot water bath until creamy.
21. 21. Stir the chestnut puree into the egg yolk mixture.
22. 22. Add the orange zest and stir it in.
23. 23. Squeeze the soaked gelatin well.
24. 24. Stir the gelatin into the cream.
25. 25. Place the bowl in a cold water bath and stir until the cream has cooled down.
26. 26. Whip the cream until stiff.
27. 27. Gently fold the whipped cream into the cold cream.
28. 28. Place the cream in the refrigerator for at least 1 hour.
29. 29. Divide the cooled plum compote among the plates.
30. 30. Scoop the cream into dumplings using a scoop and place them on the compote.
31. 31. Sprinkle the dumplings with coarsely chopped pistachios.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 847
• Protein: 13 g · Fett/Fat: 35 g · Carbs: 114 g