Monte Bianco

Monte Bianco

Mont Blanc

By
From
Encyclopedia of Food and Cookery
Serves
6

Prepare as close to serving time as possible to achieve the best effect.

Ingredients

Quantity Ingredient
55g sugar
80ml milk
440g tinned unsweetened chestnut puree
250ml cream
1 tablespoon rum
chocolate, grated, to decorate

Method

  1. Dissolve sugar in milk over a gentle heat. Add chestnut purée and stir until smooth. Cool, then chill. Whip cream and fold half into chestnut mixture with rum. Fill a piping bag with chestnut cream and pipe so that it falls loosely into cone shapes on 6 individual serving plates. Top with remaining cream and sprinkle with grated chocolate.

Note

  • If using sweetened chestnut purée, omit sugar and milk; simply fold whipped cream and rum into purée.
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