Some time has passed, it is now Autumn. My great friend and winemaker haridimos spent three days at Tsangarada on Mount Pelion and brought me back a present of two kilos of chestnuts.I set to work immediately, cleanig them then cut an insert on the flat side and then boiling them. the sting in the tail is then removing the skin, a long procedure. However , a friend has since told me that I should have roasted and then steamed them for a couple of minutes.
The final result was a stash of beautiful sweet chestnuts which I immediately turned into chestnut puree, freezing half and turning the other half into chestnut ice cream
A take on Delia Smiths recipe , but I added to the puree blended with whipped cream and brandy broken up with home made meringues.
A "Mont Blanc " icecream.
