Prep 10 mins
Cook 0 mins
Wonderfully simple and festive. If you are not keen on Gorgonzola try dolcelatte instead.
- 440 g unsweetened chestnut puree
- 225 g gorgonzola or 225 g soft blue cheese
- 50 g chestnuts, cooked peeled and chopped
- 4 tablespoons chopped fresh chives
- 2 tablespoons brandy
- Put puree, cheese and seasoning (if desired) in a processor and whiz until smooth.
- Stir in everything else and place in a non metallic bowl.
- Chill for a least 4 hours but preferably overnight.