'Mont Blanc' (chestnut dessert)


Portion size: FOR 6-8 PERSONS:


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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