Sautéed Brussels Sprouts, Gorgonzola Whip, Pear, Chestnuts & Aged Balsamic - Cuisine Magazine - From

Name: Sautéed Brussels Sprouts, Gorgonzola Whip, Pear, Chestnuts & Aged Balsamic - Cuisine Magazine - From
Ingredients: 280ml milk (or 140ml milk and 140ml cream if no ISA gun); 1 gelatine leaf, softened in water; 120g gorgonzola cheese, diced (or any amazing blue cheese); 800g brussels sprouts, trimmed and cut into quarters; 60g unsalted butter; 80g cooked chestnuts, chopped (from any good speciality food market; we use Sabato); 2 brown pears, cored, diced; balsamic vinegar, (the best balsamic you can find; Giusti brand is always a winner); extra virgin olive oil (the best you can buy; we use Number 29 olive oil)

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Savor exquisite Sautéed Brussels Sprouts, Gorgonzola Whip, Pear, Chestnuts & Aged Balsamic—crafted for culinary enthusiasts from New Zealand.

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Ingredients

280ml milk (or 140ml milk and 140ml cream if no ISA gun)
1 gelatine leaf, softened in water
120g gorgonzola cheese, diced (or any amazing blue cheese)
800g brussels sprouts, trimmed and cut into quarters
60g unsalted butter
80g cooked chestnuts, chopped (from any good speciality food market; we use Sabato)
2 brown pears, cored, diced
balsamic vinegar, (the best balsamic you can find; Giusti brand is always a winner)
extra virgin olive oil (the best you can buy; we use Number 29 olive oil)