🌰 Vermicelles (Chestnut Purée Dessert)
Vermicelles is a Swiss autumn dessert of sweetened chestnut purée pressed through a ricer or special piping nozzle into long, thin strands that look like vermicelli noodles. The strands are piled over whipped cream and crisp meringue, so every spoonful mixes nutty, dense chestnut with airy cream and crunchy sweetness. It is sold in cafés and bakeries from autumn through winter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g sweetened chestnut purée
- 1 tbsp sugar
- 200 ml cream
- 4 small meringue nests (about 40 g)
Method
- Whip the cream with the sugar to soft peaks.
- Place a meringue nest in each glass or plate and top with a spoonful of whipped cream.
- Press the chestnut purée through a potato ricer or vermicelli nozzle directly over the cream in long strands.
- Finish with a little more cream and serve chilled.
How to make it lighter
- Use half the whipped cream and a smaller meringue per portion.
- Choose a less sweetened chestnut purée and skip the extra sugar in the cream.
- Share one portion: a 120 g serving is already rich enough to finish a meal.
History
Vermicelles is closely associated with Switzerland, where it became a popular café dessert in the twentieth century and appears every chestnut season; similar chestnut-and-cream desserts exist in neighbouring countries, such as the French and Italian Mont Blanc.
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Point your camera at the table — Me Nutrition recognises Vermicelles (Chestnut Purée Dessert) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →