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Monte Bianco -(riced chestnut dessert)




Source of Recipe


Italy


Recipe Introduction


riced chestnuts with whipped cream


List of Ingredients




chestnut puree;

2 pounds chestnuts
1 1/2 tsp salt
1 C warm milk
5 T confectioners sugar
1 jigger brandy or rum

Whipped cream;

1 C cream
1 tsp vanilla extract
5 T confectioners sugar

Recipe



Puree;
Score the chestnuts with a sharp knife and place in water to cover. Bring to a boil. Add salt and cook 25 minutes, until soft. Drain, peel and shell inner skin while still warm.
Place nuts back into a saucepan over very low heat. Add some warm milk and mash with a potato masher. Keep mashing to a puree, adding milk as you mash.
When a thick, smooth puree, add the confectioners sugar and the brandy. Mash a little more. Pack into a cookie press and put little mounds into dessert dishes. Chill thoroughly.

Whip the cream, adding vanilla and sugar. With a pastry bag, decorate the mounds of puree with whipped cream (as snow would cover a mountain.)