Chestnut Spaghetti

Ingredients

• 500 g fresh chestnuts
• 100 ml milk
• 1 packet vanilla sugar
• 50 g powdered sugar
• 1 tbsp rum
• 250 g whipping cream
• sour cherries (for garnish)

Instructions

1. 1.

   Score the chestnuts at the tip in a cross pattern and boil them for 40 minutes. Drain, rinse with cold water, peel off skin and shell. While still hot, press through a potato masher.

2. 2.

   Mix milk, vanilla sugar, 40 g powdered sugar and rum. Press the cooled puree through a spaetzle press onto plates. Whip cream with remaining powdered sugar until stiff peaks form, fill a piping bag and pipe beside the puree. Decorate with cherries.