![]() ![]() Place the chestnuts and sugar in a saucepan and add enough milk to cover.Here in the US, they are usually imported from France and sold in glass jars as marrons entiers.Īnd if you really want to make life easy on yourself, you can also buy chestnut purée for your Mont-blanc, to which you need only add the cocoa and rum, but that just seems to me like cheating. ![]() Don’t worry to much about keeping the chestnuts intact, as they will be puréed anyway later.īut even if purists may scoff, I heartily recommend using store-bought peeled and cooked chestnuts for this dish. While the chestnuts are still hot, remove their shells and the thin inner skin that clings to the chestnut meat. ![]() ![]() If using fresh chestnuts in their shells, up the amount to 1.2 kilo (2 lbs 7 oz) and follow the instructions on How to Roast Chestnuts. (And if you don’t own either, you really should!) Ditto for passing the purée through a food mill or potato ricer it’s an essential step to lighten the purée. One thing you must never omit is the whipped cream besides the aesthetics that are so essential to the dish, you need the cream-and lots of it- to add some lightness to the dish, without which it would be just a bit too ponderous. As for the rum, you can omit it if you abstain from alcohol-or opt for another liqueur if you prefer. Not sure why that is, but feel free to substitute if you like, although the cocoa just seems a lot easier. Speaking of which, for whatever reason, although Italian recipes invariably call for unsweetened cocoa powder, I’ve noticed that most English-language recipes call for melted bittersweet chocolate. And some people (including Lidia Bastianich) forego the cocoa, to better appreciate the pure chestnut flavor. The amount of sugar given here is just a suggestion you may like your desserts more or less sweet. Serve immediately, or when you’re ready to eat. The cream should trickle down the sides, making an effect that looks like a snow-topped mountain. Don’t let the cream get too stiff.įinally, finish off your dish by pouring the whipped cream over the chestnut and chocolate mountain. Now make your ‘snow’ by whipping the cream with the confectioner’s sugar until it forms soft peaks. (You can also make the dish this far several hours ahead of time.) Let that sit while you proceed to the next step. As you proceed, the stands will pile up and form a mound resembling a mountain. Let the stands fall onto a serving plate or, if making individual servings, the dessert bowl. Now it’s time to make your ‘mountain’: Get a food mill or potato ricer, add the chestnut mixture (or as much as it will hold in one go) and turn or squeeze the handle until the mixture comes out the other end in strands. (If you find it is a little too stiff, you can add a bit more rum to loosen it up.) Let this mixture rest in the fridge for at least an hour, as long as overnight. Mix everything well with spatula until perfectly smooth and homogeneous, with a texture and feel akin to bread dough. Transfer to a large mixing bowl.Īdd the cocoa, vanilla and rum to the chestnut purée. Purée the chestnuts in a food processor or pass them through a food mill. Simmer until the chestnuts are quite tender and the milk fully absorbed by the chestnuts. Place the chestnuts and sugar in a saucepan and add enough milk to cover.
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