- Peel the chestnuts. To do this, incise them with a knife and scald them for 5 minutes. Remove them using a skimmer, peel them immediately and weigh 1 kg.
- Then cook them in a large volume of water casseroles for 30 minutes.
- Drain them and switch to the potatoes to obtain the desired consistency. Reserve them in your jam basin.
- Make a syrup with sugar and water. When the end syrup, add the split vanilla lengthwise and rum (optional), mix.
- Pour the syrup into the puree and bake for 10 minutes in short broths, stirring constantly.
- Remove the vanilla pod and immediately proceed to the pot. Close then put the pots upside down for 1 minute, then put them back to the place to let them cool.
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3 comments
Bonjour moi je fait toujours un traitement thermique meme pour les confitures (car je mais moin de sucre)
Excellente et facile recette , j adore merci 👍
la châtaigne n étant pas acide il me semble dangereux de faire de l auto pasto sur ce produit.
un traitement thermique ne serait il pas plus approprié?