Turinois

Turinois

By
From
Reza’s Indian Spice
Serves
8-10

This is a classic dish that I have resurrected from the 1960s. It is a very dense chocolate and chestnut terrine. When you add water to chocolate and melt it, the chocolate hardens when it sets, so that’s why it’s in here. Well worth doing, the turinois takes only 15 minutes prep, then the fridge does all the work. I sometimes add cinnamon and nutmeg, but here I’ve simply used cardamom. All those spices are fabulous in combination with chestnuts. For those who like a tipple, if you fancy adding a glug of brandy, do so!

Ingredients

Quantity Ingredient
3 x 240g cans vacuum-packed chestnuts
140g unsalted butter
140g caster sugar
1/2 teaspoon vanilla extract
240g good-quality dark chocolate
1 teaspoon ground cardamom seeds
vegetable oil, for the tin
3-4 marrons glaces, crumbled

Method

  1. Put all the vacuum-packed chestnuts into a food processor and grind to a fine powder. Set aside.
  2. Cream the butter thoroughly in a bowl with an electric whisk. Add the sugar gradually until the mixture is light and fluffy. Add the vanilla.
  3. Break up the chocolate and place in a heavy-based pan. Pour in 150ml of water and the cardamom and melt over a very low heat. Allow to cool a little, then pour into the butter mixture. Add the ground chestnuts and mix thoroughly.
  4. Lightly oil a 900g loaf tin, then line with cling film, making sure there are no air gaps or bubbles. Pour in the chocolate mixture and knock the tin on a flat surface to remove any air bubbles.
  5. Cover with cling film and refrigerate for eight hours, or overnight. Turn out on to a plate and arrange the marrons glacés on top. Cut into thin slices and serve with crème fraîche.
Tags:
Indian
spice
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