Swiss Vermicelles

Name: Swiss Vermicelles
Yield: 4
Cuisine: Swiss, French
Ingredients: 440g canned chestnut puree; ¼ cup kirsch; ½ cup pure icing sugar; 300ml single cream; 4 meringues; 4 glacé cherries

One of the most popular Swiss desserts on my small-group Swiss food & wine tours is this combo of chestnut puree on crisp meringue topped with whipped cream. Swiss vermicelles is also one of the easiest Swiss desserts to make at home. A potato ricer, typically used to crush potato for gnocchi or potato puree, is perfect for making the long thin chestnut vermicelles (literally ‘worms’); if yours has interchangeable plates, use the one with smaller holes. Swiss vermicelles (known as Mont Blanc or torche aux marrons in France) is a great do-ahead dessert as everything can be prepared for a quick last-minute assembly. The best meringues for Mont Blanc are large fresh ones that are crisp on the outside and slightly sticky on the inside (they’re sometimes enormous, if so you’ll only need a couple). And alongside, why not a little more of the kirsch used to flavour the puree? I love the aged one from Massenez. See video below for highlights of my small-group Swiss food & wine tour where you’ll discover more Swiss specialties.

Serves 4

Ingredients

440g canned chestnut puree (see below)
¼ cup kirsch
½ cup pure icing sugar
300ml single cream
4 meringues
4 glacé cherries

Canned chestnut puree is available from delicatessens and specialty stores.

Method

Combine chestnut puree, kirsch, ⅓ cup of the icing sugar and 2 tablespoons of the cream in a food processor until just smooth. Cover and refrigerate until needed.
Whisk remaining cream and icing sugar together until firm peaks form and refrigerate until needed.
Place meringues in the bottom of serving dishes, crushing them just a little if they’re large.
Squeeze chestnut mixture through a potato ricer to form long strands on top.
Pipe on whipped cream and top with a glace cherry.
Serve Swiss vermicelles immediately.

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Swiss Food & Wine Tour Highlights

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.