Chestnut Crème

Ingredients

400g tinned chestnuts

400ml cream

250ml chicken stock

2 sprigs thyme


Equipment

foil

fine chinois

 


Ingredients provided by:

 

Method

Combine chestnuts and cream in a medium saucepan. Bring up to a simmer then remove from heat and leave to cool. Cover with foil and steep overnight in the fridge.

 

Combine chestnut and cream mixture, stock, thyme and salt in a medium saucepan. Bring to a simmer over medium heat and cook, partially covered, until chestnuts are very soft 10. Remove thyme sprigs.

 

Transfer to a high-speed blender and blitz until very smooth. Mixture should thickly coat the back of a spoon, if too thick just add a splash of chicken stock or water until the desired consistency is reached.

 

Pass through chinois into a saucepan. Season and keep warm for service.


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