Vermicelles

Method

Beat the softened butter with icing sugar until light and fluffy, then fold in the chestnut puree gradually to create a smooth paste. Add the rum or kirsch and vanilla extract, mixing well to incorporate evenly. Pass the mixture through a special vermicelles press or ricer fitted with fine vermicelli discs, allowing the thin strands to fall onto a chilled plate or baking tray in loose coils. Whip the cream to soft peaks and arrange the chestnut vermicelli nests on individual serving plates, topping with a generous dollop of whipped cream. Dust lightly with icing sugar just before serving and chill until ready to eat. This classic Swiss dessert is particularly popular at Christmas and special occasions.