Mont-Blanc aux marrons (Chestnut Mont-Blanc)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chestnuts
- milk
- sugar
- vanilla
- Crème Chantilly
Instructions
- Cook the chestnuts in sweetened, vanilla-flavoured milk.
- Pass them through a sieve held over an upturned plain border mould, so that the purée falls in vermicelli threads and fills the mould naturally.
- Finish filling the mould with the purée that has fallen beside it.
- Turn the border out onto the serving dish.
- Dress sweetened, vanilla-flavoured Crème Chantilly in the middle, piling it up irregularly to form rough peaks.