I am fond of chestnuts and I have written some stories about chestnut sweets on this website. Since I discovered Sweetened Chestnut Cream, it’s been so easy for me to create chestnuts sweets myself. You know making chestnut purée from scratch is a hard work. Based on my ‘Basic Bavarois’ recipe, chestnut flavoured bavarois is also easy to make.


4 Servings


2 teaspoons Gelatine Powder
2 tablespoons Water
2 Egg Yolks
1 cup Milk
1/2 cup Sweetened Chestnut Cream (Paste) *about 150g
1 tablespoon Rum
200ml Thickened Cream *softly whipped

Chestnut Cream Sauce
4 tablespoons Sweetened Chestnut Cream
1 tablespoon Rum
1 to 2 tablespoons Water

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add the soaked Gelatine and whisk until Gelatine dissolves completely.
  3. Whisk Egg Yolks, Sweetened Chestnut Cream (Paste) and Rum in a mixing bowl, gradually add the hot Milk mixture, and whisk well.
  4. Return the mixture to the saucepan and heat over medium low heat, whisking constantly, until slightly thickened. DO NOT boil it. Remove from heat. *Note: This process is optional.
  5. Cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
  6. When the mixture has started thickening, add softly whipped Cream, and mix to combine well.
  7. Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set. *Note: If you use jelly moulds, wet them with Water before you pour the mixture in.
  8. To make the chestnut cream sauce, place all ingredients in a bowl and mix well. Serve the chilled and firmly set Chestnut Bavarois with the chestnut cream sauce.