Sweet chestnut cream

Sweet chestnut cream


  • 200g cooked and peeled chestnuts
  • 450ml carton pouring cream
  • ½ cup milk
  • ½ tsp vanilla extract
  • 2 tbls caster sugar


Combine chestnuts, 300ml cream, milk, vanilla and sugar in a medium saucepan. Bring to the boil, stirring until sugar dissolves, over medium heat.

Reduce heat and simmer (do not boil), stirring occasionally, for 30-35 minutes until chestnuts are very tender. Remove from heat and cool slightly. Using a hand blender, blend until smooth. Transfer to a bowl, cover and chill until cold.

Whip remaining cream in a bowl until soft peaks form. Fold cream through chestnut mixture and serve.

Serving suggestions for sweet chestnut cream:

  • Layer with crumbled Anzac biscuits, diced strawberries and grated chocolate in serving glasses.
  • Use in a filling for sponge cake or butterfly cakes.
  • Spoon over poached pears or quinces.
  • Serve with biscotti and fresh sliced pear.

*Store chestnut cream in an airtight container in the fridge for up to 4 days.

Prep Time

15 mins

Cooking Time

45 mins


Makes about 2½ cups