One of the easiest Swiss desserts is chestnut puree on crisp meringue topped with whipped cream; it’s also popular in France, where it’s called Mont Blanc (or la torche aux marrons in Alsace). 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 is a great do-ahead dessert as everything can be prepared for a quick last-minute assembly. The best meringues 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.
Canned chestnut puree is available from delicatessens and specialty stores.
Share page on: