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

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.

Serves 6

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