Chestnut and chocolate terrine

Chestnut purée

Recipe taken from France: The Cookbook

Preparation: 1 hour

Cooking: 30 minutes

Serves: 6 people


1kg (2¼ lb) chestnuts

750 ml (1¼ pints) milk

1 teaspoon caster sugar

1 teaspoon salt

40 g (1½ oz) butter


Place the chestnuts in a pan with the milk, sugar and salt and bring to the boil. Reduce the heat and simmer for 30 minutes.

Remove the chestnuts and process to a purée in a food processor. Moisten with a little of the cooking liquid, and beat in the butter.

Season with salt and pepper for a savoury purée, or add sugar to make a sweet purée.