Chestnut Terrine


5hr 40m
Preparation/cooking time: ca. 40m + Freeze: ca. 60m + Refrigerate: ca. 240m

Servings
For 8 people


Nutritional Information

Contains 450 Kcal, 4g Protein, 55g Carbohydrates, 23g Fat


Ingredients

  • 500 g frozen chestnut puree, defrosted
  • 100 g dark chocolate (64% cocoa)
  • 50 g butter
  • 2 hard Amaretti (biscuits), cut in half
  • 100 g mascarpone
  • 5 tbsp. sugar
  • 2 pinches vanilla sugar
  • 100 g chestnuts, peeled
  • 4 tbsp. double cream
  • 2 tbsp. water

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Instructions

  • Remove the chestnut puree from the fridge approx.2-3 hours prior to preparing. Break the chocolate into pieces. Melt with the butter in a warm bain-marie. Leave to cool slightly. Using a cutter, finely crush the Amaretti. Mix with the chestnut puree, chocolate, Mascarpone, sugar and vanilla sugar. Place in a tin lined with cling film. Freeze in the freezer for about an hour, then chill in the fridge for about 4 hours. Shortly before serving, boil the sugar and water, stirring constantly, until the sugar has dissolved. Toast over a medium heat to a pale colour. Add the chestnuts, cover and simmer until they are nicely caramelized. Add a little more water if necessary.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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