06.10.2007 23:16

From my short holiday in Fontainebleau last week I brought a lot of bruises on my legs and a bag full of chestnuts.

So tonight I spent the evening preparing Vermicelles à la Fritz. Vermicelles is one of my all times favourite desserts, and it's totally unknown here. (Well, to be honest, I haven't met a single German so far who actually liked it when I made them try, but this is like the hen and the egg, I guess.) All you need for this is

the Radio Fritz livestream, for good mood in the kitchen
500 g chestnuts
a bit of salt
1 dl milk
a vanilla husk
1 dl cream
ca 50 g sugar
Kirsch

Scratch a cross on one side of the chestnuts and put them in the oven until they burst, such that you can peel them. Cover them with water, add the salt and boil it until they is soft enough that you can grind them with a passe vite (aka Flotte Lotte) or a mixer. Heat the milk with the vanilla and add the chestnut mash to it. Cook it gently and stir. Add cream and sugar still heating and stirring until it gets a very thick and sticky mash. Then let it cool down, add a spoon of Kirsch. It can easily be kept in the fridge for some days or in the freezer for longer.
Before serving pass the mash through the passe vite again. (Or some other thing, it should look like Spaghetti) Serve it with Meringues (Baiser) and whipped cream.