Monte Bianco Dessert recipe
This recipe is not among the easiest to realize but is very tasty and is perfect for fall and holiday season.
It has its roots in the region of Piemonte, apparemtly imported centuries ago by the French, now widespread especially in North Italy
you will need
600 grams of chestnuts
400 ml of milk
130 grams of sugar
1 tablespoon vanilla extract
20 grams of cocoa
1 shot of rum
1 pinch of salt
300 ml of whipped cream
50 grams of powdered sugar
5 maron glacé optional
Make a cut on the skin of the chestnuts and put them to boil in water for about 20 minutes.
Drain the chestnuts, peel them with care then put them back on the stove adding the milk, sugar, vanilla essence and one small pinch of salt.
Cook again for 40 minutes, the chestnuts must absorb all the liquid.
Take back the dough and pass with a potato masher with large holes, dropping the strings directly at the center of a serving platter where you are going to form a small mountain.
Then cover the entire “mountain” with whipped cream and, if desired, garnish with maron glace ‘. You can also use chocolate chips or grated chocolate to garnish your Monte Bianco Dessert.
Store in refrigerator until time to serve.