Kuri An (Sweet Chestnut Paste)

1. 1

   I used regular boiled and peeled chestnuts.

2. 2

   The shape doesn't matter, so you can use ones that have been split in half and scooped out with a spoon.

3. 3

   I used about 300 g of peeled chestnuts.

4. 4

   The amount of sugar to aim for is about 30% of the chestnuts in weight, and the amount of water is about 20%.

5. 5

   Combine sugar and water in a saucepan and heat to make syrup.

6. 6

   When the sugar has melted, turn the heat down, add the chestnuts, and mix while simmering for a little bit.

7. 7

   While there is still moisture left in the pan, add mirin and salt and bring back to a simmer.

8. 8

   Turn off the heat.

9. 9

   Puree in a food processor or pass through a strainer and it's done.

10. 10

    If you are passing it through a strainer, it's easier to do so if you don't simmer the chestnuts for too long in Step 4.

11. 11

    (If needed, pass it through a strainer first and then simmer the paste a little more.)

12. 12

    A superb chestnut paste is done.

13. 13

    To make the Mont Blanc topping: I passed the chestnut paste through a fine meshed sieve again, and added 1 coffee creamer (5 ml) to thin it out.

14. 14

    I also added a little vanilla essence.

* Per serving · 4 servings · Values may vary.

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