Today, I’m taking you into my kitchen for the Chestnut and Cream Pudding Cooked in a Pressure Cooker. I perfectly remember the first time I tasted it: it was November, and with my husband, returning from an extended weekend, we stopped to eat in a countryside restaurant near Bologna. It was so delicious that I immediately asked for the recipe, but to my surprise, I received a CD full of other recipes, characteristic of the restaurant. Since then, it’s a dessert I often prepare during the autumn and winter months, but I make it in a pressure cooker instead of the oven to shorten the cooking time.
So, a very simple dessert that is prepared and cooked in just a few minutes, with readily available and genuine ingredients. I serve it in individual portions for easier management and decorate it by dusting it with cocoa powder or homemade chestnut cream.
Let me know in the comments if you’ll try it
Anna -lappetitovienmangiando
If you like chestnuts, don’t miss the next recipes:
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 6 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3.5 oz whole cane sugar
- 3 eggs
- 1.75 oz chestnut flour
- 2 cups c heavy cream
- 1 tsp rum, optional
- to taste unsweetened cocoa powder
Tools
- 1 Pressure cooker
- 6 Molds pudding
- 1 Bowl
- 1 Hand whisk
- 1 Spatula
Preparation
I pour the sugar into a bowl and beat it with the eggs. I add the fresh cream, the sifted chestnut flour, and mix all the ingredients well. Sometimes, when I have guests, I add a little rum to make them more fragrant and enhance the flavor.
I pour the mixture into the molds, cover them with pieces of parchment paper, and seal them with string. Then I place them in the pressure cooker, but only after placing a raised rack and the necessary water: about 10 ounces (two fingers are sufficient). I close it, lower the valve lever, and put it on the burner on high heat. As soon as I hear the strong whistle, I turn down the heat to minimum and let it cook for just 10 minutes. At this point, I turn it off and let it cool without venting. Once well cooled, I put them to chill as they are in the refrigerator for at least 4 hours.
As you can see, my molds are special because they have an incorporated stand, so I didn’t need any spacers to insert into the pressure cooker.
Finally, before serving my Chestnut and Cream Pudding Cooked in a Pressure Cooker, I remove it from the molds with the help of a small spatula and turn it onto a plate, then dust it with cocoa powder.
Tips, Storage and Variants
The chestnut pudding keeps in the refrigerator for 2-3 days, in its molds but covered. It’s excellent at least the day after, when the flavors have settled.
For a more intense flavor, I recommend adding a spoonful of chestnut cream when serving.
If you prefer a lighter texture, replace half of the heavy cream with whole milk.
FAQ
Can I use plant-based cream?
Yes, keeping in mind that the taste will be more neutral.
What if I don’t have a pressure cooker?
No problem. You can cook the puddings in a water bath in a static oven at 320°F for 45 minutes.
How do I know it’s cooked?
The pudding should be firm but still slightly wobbly in the center. It will naturally firm up as it cools.
