Chestnut Purée

Basic Recipe 90

Preparation info

  • Makes

    1 kg

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 300 ml Milk
  • 750 g Sweetened chestnut purée
  • 1 Vanill


Bring the milk, chestnut purée, vanilla bean and seeds to the boil over a low heat. Continuously stir until the mixture thickens. Add the cream and bring back to the boil. Remove from the heat, pass through a fine sieve and discard the vanilla bean. Transfer the chestnut purée to a clean bowl, cover with clingfilm and refrigerate until ready to use.