🇨🇭 Switzerland recipe

Vermicelles

Name: Vermicelles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Switzerland
Ingredients: 500g fresh chestnuts, or 400g vacuum-packed cooked chestnuts; 200ml whole milk; 1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla extract; 100g granulated sugar; 2 tablespoons kirsch (cherry brandy); Pinch of salt; For the cream: 300ml heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract; 4 small meringue shells for garnish (store-bought or homemade)

This elegant Swiss dessert transforms humble chestnuts into a refined confection by pressing sweetened chestnut puree through a potato ricer to create delicate, vermicelli-like strands that are piled into airy nests. Topped with a cloud of whipped cream and a shard of crisp meringue, vermicelles is the quintessential autumn dessert in Switzerland, appearing on cafe menus and in bakery windows as soon as the first chestnuts fall.

Prep30 mins

Cook30 mins

Serves4

Difficultymedium

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Ingredients

500g fresh chestnuts, or 400g vacuum-packed cooked chestnuts
200ml whole milk
1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla extract
100g granulated sugar
2 tablespoons kirsch (cherry brandy)
Pinch of salt
For the cream: 300ml heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
4 small meringue shells for garnish (store-bought or homemade)