Chestnut Terrine with Blanc Battu

(*) for a small casserole dish of 5 dl capacity, enough for 4 people.

For the chestnut terrine, bring the apple juice and calvados to the boil. Squeeze the gelatine well, let it melt in it, stir it into the chestnut puree, cool it a little bit and let it sulk in the fridge. Stir until smooth, fold in the cream and marron glace and pour into the baking dish lined with cling film. Meanwhile, cover and set in the refrigerator for 4-5 hours.

For the blanc battu sauce, mix the diced apples and pears on the spot with the juice of one lemon and the zest. Add the blanc battu and pear syrup and leave to cool with the lid on. If necessary, place in the freezer for about 30 minutes before serving.

Turn out the casserole dish and remove the cling film. Cut the terrine into slices, arrange on plates and bring to the table with the blanc battu sauce.

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