'Mont Blanc' (chestnut dessert)
Portion size: FOR 6-8 PERSONS:
- Score the chestnuts on the flat side with a sharp knife and simmer in lightly salted water for about 30 minutes. Drain and peel as hot as possible.
- Slice open the vanilla pod, scrape out the pulp. Put the vanilla pod and pulp with the chestnuts in a saucepan, pour in the milk and simmer over low heat for about 45 minutes.
- Remove the vanilla pod, drain the chestnuts into a sieve and puree them finely in the blender. Pour the puree into a bowl, add sugar and rum. Mix everything well, let cool for 2 hours.
- Press the chestnut puree through a spaetzle sieve and distribute it on dessert bowls. Whip the cream with icing sugar and a pinch of salt until stiff and garnish the chestnut puree with it.