6th of November 2020

Vermicellis Coupe Nesselrode


Vermicellis Coupe Nesselrode

Vermicellis which means worms in Italian... is traditionally a dessert from the South of Switzerland. Its basically cooked chestnuts made into a puree and then pressed through a vermicells press to make the long thin stripes. 

Vermicelles, vanilla ice cream, cream and meringues belong to the Coupe Nesselrode. The dessert probably takes its name from Karl Robert Graf von Nesselrode (1780 1862), descendant of a German noble family. Karl Robert Graf von Nesselrode was a well-known top diplomat at his time and led the Russian delegation during the Congress of Vienna (1814-1815).

There the paths of the diplomat may have crossed with those of Marie-Antoine Carême (1784-1833). It is believed that Carême, one of the most famous chefs of his time, stood in the kitchen at the Congress of Vienna.

A successful and gifted diplomat and an equally successful and gifted chef at the same time and in the same place - if this was indeed the case, then the Coupe Nesselrode could well have been served for the first time at the Congress of Vienna. 


Serves 6


1000 g chestnuts raw, or

500 g frozen, peeled fruits

1 piece vanilla stalk

2 dl milk

100 g sugar

1 teaspoon cinnamon

2 tablespoons kirsch


  1. Carve the chestnuts crosswise on the curved side with a sharp knife. Cook in boiling water for 5 minutes; the peel should peel off. However, the fruit must not be too soft. Drain the chestnuts and peel them as hot as possible using gloves. Remove the brown skins as well.
  2. Place peeled fresh chestnuts or frozen fruit in a sieve and cook covered with steam until very soft; this takes about 20 minutes for fresh chestnuts and about 10 minutes for frozen chestnuts. Drain the chestnuts well.
  3. In the meantime, boil the milk with the vanilla pod cut open and the seeds scraped out. Allow to simmer for at least 10 minutes next to the hotplate. Bring to the boil again and remove the vanilla pod.
  4. Add the cooked chestnuts, sugar  and cinnamon and cook over a low heat for 2-3 minutes. Then puree very finely with a hand blender. If the mixture is too thick, add a little more milk. Allow the puree to cool completely.
  5. To serve, stir the chestnut puree well and perfume with Kirsch or some other liquor of your choice. Pour the mixture into a vermicelles press and press.
  6. Serve with just whipped cream or with vanilla ice cream and meringues.
Tags: vermicellis, nesselrode