World Flavors Cookbook
Vermicelles
A unique autumn dessert of chestnut puree pressed into "worm" shapes, served with whipped cream.
Cuisine: Switzerland
Ingredients
- chestnuts (boiled), sugar, butter, kirsch, whipped cream, meringues
Instructions
- Puree chestnuts with sugar, butter, and kirsch. Use a specialized press to squeeze the puree into thin noodle-like strands. Serve on top of meringues with a generous dollop of whipped cream.