Monte bianco
This dish is named after Mont Blanc in Europe for its snow-capped-mountain appearance.
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Serves
4
Cooking Time
Prep time 15 mins, cook 30 mins
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500 gm
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cooked and peeled chestnuts (see note)
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500 ml
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(2 cups) milk
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75 gm
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(1/3 cup) caster sugar
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1 tsp
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vanilla extract
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200 ml
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thickened cream, whisked to soft peaks, refrigerated until required
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To serve:
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finely grated dark chocolate (65% cocoa solids)
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1
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Combine chestnuts with milk, sugar and vanilla in a saucepan and cook over low heat until chestnuts are soft (20-30 minutes). Cool, then process in a food processor until puréed, pass through a potato ricer into 4 serving dishes, forming mountain-like piles. Top each with cream and grated chocolate and serve immediately.
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Note Cooked and peeled chestnuts are available in vacuum-sealed packs from select delicatessens.
RECIPE Gourmet Food Team
PHOTOGRAPHY William Meppem
STYLING Megan Morton