Chestnut and Chocolate Terrine Recipe
- 400 gr of chestnuts
- 125 gr of cover chocolate
- 10 raspberries
- 1 onion
- 40 g ground hazelnut
- 50 g of honey
- 40 g butter
- 60 g of glass sugar
- 4 tablespoons of cream
- olive oil
Preparation of the recipe of Chestnut Terrine:
Make a small cut in the skin of the chestnuts (so that they do not burst when cooked) and cook them in the quick cooker with boiling water for 5 minutes after the steam starts to come out. Remove and peel the cooked chestnuts. Put them in the pasapurés and crush until you make a thick puree. Add the icing sugar (reserve a little) and mix.
Melt chocolate and butter in a saucepan. Add the ground hazelnut and beat with a rod. Add the chestnut puree and mix until you get a thin and fluffy dough. Spread the walls of two rectangular molds with a little butter and place the chocolate chestnut puree. Press e put in the fridge for 8-10 minutes. Remove and unmold.
To do it onion jam, cut the onion into fine julienne and put it in a pan with a drizzle of oil. When it is golden brown, add the honey and cook for 3 minutes. Then, mash with the electric mixer and reserve.
Mount the cream with a stick and insert it into the pastry bag.
Sauce the dish with the onion marmalade and place the chestnut terrine on top. Add whipped cream and raspberries and sprinkle a pinch of icing sugar. Garnish with mint and serve.
The chestnut season is from autumn to winter, from November. Choose them bright, good size and without bulging areas.