Chestnut Terrine

Ingredients:

• 2 cups cooked chestnuts, peeled
• 1 cup milk
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup cognac or brandy
• 3 sheets gelatin
• Fresh parsley for garnish

(Approximate total kcal: 200 per serving)

Instructions:

Step 1: Prepare Chestnuts If using fresh chestnuts, make a small slit in each and roast in the oven. Peel and set aside. If using pre-cooked or vacuum-sealed chestnuts, skip this step.

Step 2: Cook Chestnuts In a saucepan, combine peeled chestnuts, milk, and heavy cream. Simmer over low heat until chestnuts are tender, about 15-20 minutes.

Step 3: Sauté Aromatics In a separate pan, melt butter and sauté chopped onion, minced garlic, and thyme leaves until softened. Season with salt and pepper.

Step 4: Blend Mixture Transfer the cooked chestnuts and sautéed aromatics to a blender. Blend until smooth. Add cognac or brandy and blend again.

Step 5: Gelatin Mixture Soak gelatin sheets in cold water for a few minutes until soft. Squeeze out excess water and add the sheets to the warm chestnut mixture. Blend once more until well combined.

Step 6: Mold and Chill Pour the chestnut mixture into a terrine mold. Smooth the top with a spatula. Refrigerate for at least 4-6 hours or until set.

Step 7: Garnish and Serve Once set, unmold the terrine onto a serving platter. Garnish with fresh parsley. Slice and serve chilled with crusty bread or crackers.

Elevate your culinary experience with this Chestnut Terrine—a delicacy that captures the essence of French cuisine in every velvety bite. Perfect for creating memorable moments around the table.