kastanki (chestnut puree), mark

How To Make kastanki (chestnut puree), mark

• 1

  Cut a cross through the shell and skin on the round side of each chestnut. Put cut chestnuts into a saucepan with the bullion cube. Add water to cover and bring to a boil. Turn down heat and simmer for about 40 minutes, or until shells loosen and the cuts open up, and the nuts are tender. Turn off heat, but leave in boiling water. With a slotted spoon, dip out a few nuts at a time, and peel, taking care to remove the skin well. Discard any moldy (green) or rotten (black) nut meats. Puree the meats with a food processor or run them through an old fashioned food grinder set to "rice" Place the pureed nuts in top of double boiler, heat and beat in the remaining ingredients.
• 2

  Notes: I have found that a microwave is a great way to skip the double boiler step. In case you're thinking of trying the pureeing with a blender, don't - the nut meats are just too dry for most blenders to manage.
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