Monte bianco
“For some, dessert is the business end of the meal.”
- 400g of peeled chestnuts
- 500ml of milk
- 200g of sugar
- 2 split vanilla beans or a teaspoon of pure vanilla essence
- whipped cream
- grated dark chocolate
The Mount Bianco is named after the mountain between France and Italy and shaped to resemble the famous peak, it is a classic dessert but not often seen on menus in Australia. It's easier to use frozen, peeled chestnuts but fresh chestnuts will do.
Method
Place 400g of peeled chestnuts in a saucepan, add 500ml of milk, 200g of sugar and 2 split vanilla beans (or a teaspoon of pure vanilla essence). Simmer gently until the chestnuts are tender (this should take one to 1 1/2 hours). Allow the mix to cool. Remove the vanilla beans.
Mash the chestnuts roughly with a fork. Pass the mix through a potato ricer to form long, spaghetti-like strands that pile over each other to form a mountain.
To serve
Serve in a pool of runny custard with a dollop of whipped cream on top and, finally, some grated dark chocolate.
