Name: Budino di castagne (Chestnut pudding)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 2 cups (500 ml) milk; 1¾ ounces (50 g) sugar; 3 ounces (80 g) candied fruits, macerated in brandy; 1 cup (240 ml) heavy cream; ½ ounce (15 g) sheet gelatin; 1 envelope vanillina, or 4 or 5 drops vanilla extract; 1 pound (450 g) vacuum-packed peeled chestnuts (or roast and peel fresh chestnuts); pinch of salt; 3 ounces (80 g) blanched almonds, toasted; 2 tablespoons brandy

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3 ounces (80 g) blanched almonds, toasted
2 cups (500

Method

Put the almonds in a food processor and pulse until reduced to a powder. Set aside. Pour the milk into a saucepan, add the salt and vanillina (if using vanilla extract, reserve to add later), and bring to a boil. Add the chestnuts and simmer over medium heat for about 20 minutes, or until tender. Put the chestnuts and their milk in a food processor and process until smooth. Return this p