Chestnut Mont Blanc (marrons
en Mont Blanc) Recipe
Ingredients :
8 oz vanilla sugar + extra 3 oz whipped
cream (optional)
2 tbsp water
1lb can chestnut puree, unsweetened
1.5 oz softened butter
1/4 pint cream
Method :
Make a thick syrup with the 8 oz sugar and
water. Mix this syrup into the chestnut puree, then beat in the softened
butter to make a smooth cream. Using an icing bag with a fine round
nozzle, pipe a mound of 'vermicelli' on to a serving dish. Whip the
cream, adding the extra vanilla sugar if desired. Pipe round the base of
the chestnut mound, adding a crown on top. Alternatively, the chestnut
puree can be piped into small boat-shaped pastry cases and decorated
with a rosette of cream.