Sweet chestnut cream

01. October 2013

Duromatic: About 1 ½ cups

Preparation time: 20 Minuten
Cooking time: 20 Minuten

When pressure cooking nuts and fruits, do not exceed the pressure cooker’s ½ full line with the fruit and cooking liquid.


  • 1 pound or 500g fresh chestnuts, peeled (or 250g dry chestnuts soaked overnight in water)
  • about 11oz or 300g white sugar
  • about 11oz or 300g water
  • splash of Rum Liquor (1/8th of a cup or to taste)


Weigh the peeled (or soaked) chestnuts in the pressure cooker and write it down. Then, zero out the scale (zero or tar button) and add half the chestnut's weight in sugar (or more to taste) and half the chestnut's weight in water. For example, for 500g of peeled chestnuts, add 250g of sugar and 250g of water. Bring the contents of the cooker to a light boil until all of the sugar is melted.
Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 20 minutes at high pressure. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
Add a splash or rum and p ree the contents by tilting the pressure cooker and blending with an immersion blender until desired consistency.

Serve to use as a spread, like jam, on bread, cakes and sweets.
Source: hippressurecooking.com


Sweet chestnut cream
* incl. VAT, plus shipping