False Chestnut Puree

The beans are soaked in cold water overnight, so they absorb the liquid and become softer. The next day, we drain the water and boil the beans in clean water. It is important to use cold water to ensure even cooking. Once the beans start to boil, we let them cook until tender, about 1-2 hours, depending on the type of bean. When well cooked, we carefully drain them, keeping 50 ml of the cooking liquid, as this will add extra flavor and consistency to our dish.

The next step is to turn the cooked beans into a fine paste. We can do this either using a very fine mesh grinder or a food processor. It is essential to add the reserved 50 ml of liquid to achieve a creamy and homogeneous texture. If we do not have either of these tools, we can use a strainer to mash the beans, although this process will be more laborious.

While preparing the bean paste, we start making a syrup from 200 grams of sugar and 30 ml of water. We put the sugar and water in a small pot and let them boil over medium heat, stirring occasionally, until the sugar completely dissolves and the syrup becomes clear and slightly viscous. Once the syrup is ready, we add it to the bean paste and mix well to combine all the ingredients.

We also remember to add vanilla sugar for extra flavor, as well as the 3 tablespoons of rum extract, which will give the dish a special taste. We carefully mix everything until the mixture becomes homogeneous and smooth. Then, we let the puree cool in the refrigerator for a few hours so that the flavors blend and intensify.

This sweet bean puree is not only delicious served with whipped cream but can also be used as a filling for various pastries or cakes. If we want a thicker consistency for the filling, we add a little breadcrumbs, which will help bind the ingredients. This simple and versatile recipe will transform a staple vegetable into a surprising and delicious dessert that will surely impress those who taste it.