Cut a small cross in the top of each chestnut and
Thinly slice the reserved field mushroom flesh and place in a medium saucepan with the garlic, eschallots, celery and
Put the mixture in a blender with the remaining unsalted butter, season with sea salt and blend on high until smooth. Pass through a fine drum sieve and set aside until required. Just before serving, gently reheat the chestnut cream then remove from the heat and fold through the whipped cream.
© 2014 All rights reserved. Published by Murdoch Books.