I got a hilariously large (900g) can of chestnut puree to make vermicelles, a traditional Swiss dessert, for my husband's birthday. There's no way I'm going to use it all and I don't want to waste it. Do you think it would freeze well? Ideas on how to use it besides making vermicelles? It's sweetened, basically like chestnut marzipan, so probably limited to sweets and breakfast-things.
Any ideas and/or recipes would be most appreciated!
Submitted January 08, 2017 at 03:54PM by tiny_dictator http://ift.tt/2j6WiDt
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