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Monte Bianco (Italian) or Mont Blanc (French) |
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500g Peeled Chestnuts
600 ml milk
1 cup (250 ml) sugar
2 vanilla beans
Cook chestnuts slowly in the milk with the sugar and vanilla until all of the liquid has been absorbed (this should take between 1 – 1½ hours . Allow the mix to cool. Remove the vanilla beans.
Press onto individual plates, the mix through a potato ricer or mouli (special ricers are available from gourmet food shops) to form long spaghetti like strands that pile over each other to form a mountain.
Sauce
500 ml Milk
4 egg yolks
½ cup (125ml) sugar
1 vanilla bean
Cream the egg yolks and sugar in a stainless steel bowl.
Bring milk to the boil with the vanilla and pour onto the eggs, whisking constantly.
Cook over a boiling pot of water until the mix is thick.
To Serve
Pool the sauce around the base of your ‘mountain’.
Top with whipped cream and shavings of chocolate.
Beautiful!
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