- Peeled, boiled chestnuts
- Sugar (2tbsp per 500g chestnuts)
- milk (to cover)
- vanilla essence (1 tsp to taste)
- Put chestnuts, sugar and vanilla essence in a pan.
- Just cover with milk (less is more!)
- Bring to a simmer
- Then simmer on a low heat for at least 20 minutes
- If the chestnuts are mainly whole / big pieces you can drain them (KEEP the milk) or, if lots of small pieces, leave in the pan with the lid on to cool and thicken.
- If drained: blitz the chestnuts adding a little of the reserved milk for texture
- If not drained simply blitz until smooth
Keep in sterile jars in the fridge for 2 weeks. Or freeze for later use