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🍰 Creamy Chestnut Pudding with Berry Sauce

385 kcal · 30 min · 4 servings

Ingredients

• 75 g chestnuts (sweet chestnuts)
• 30 g ground hazelnut kernels
• 1 egg
• 30 g sugar
• 30 g butter
• butter (for the molds)
• sugar (for the molds)
• 250 g mixed frozen berries
• 1 tsp grated lemon zest
• juice of one lemon
• powdered sugar

Instructions

1. 1. Score the chestnuts (maroni) in a cross shape.
2. 2. Place the chestnuts in boiling water.
3. 3. Cook the chestnuts for 20 minutes.
4. 4. Drain the water.
5. 5. Shock the chestnuts with cold water.
6. 6. Remove the hard shell and the inner skin from the chestnuts.
7. 7. Mash the peeled chestnuts in a bowl until crumbly.
8. 8. Separate the egg yolk from the egg white.
9. 9. Whip the egg white with the sugar until stiff.
10. 10. Beat the soft butter until creamy.
11. 11. Mix the butter with the egg yolk.
12. 12. Stir the chestnut mixture into the butter-yolk mixture.
13. 13. Mix the hazelnuts into the mixture.
14. 14. Gently fold the egg whites into the mixture.
15. 15. Grease four small molds (cups) with butter.
16. 16. Dust the greased molds with sugar.
17. 17. Fill the chestnut mixture into the molds.
18. 18. Seal the molds tightly with aluminum foil.
19. 19. Place the molds in a large baking dish.
20. 20. Fill water into the baking dish until it reaches about 1.5 cm below the rim of the molds.
21. 21. Preheat the oven to 200 degrees.
22. 22. Place the baking dish on the lower rack.
23. 23. Bake the puddings for about 30 minutes.
24. 24. Heat the berries with a little water.
25. 25. Simmer the berries for 5 minutes.
26. 26. Puree the cooked berries.
27. 27. Season the puree with lemon zest, lemon juice, and powdered sugar.
28. 28. Unmold the finished puddings onto plates.
29. 29. Garnish the puddings with the berry puree.
30. 30. Serve the puddings with whipped cream.

Nutrition per serving

• kcal: 385
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 48 g