Mont blanc (2)
Instructions
Removes the first chestnuts and boiled Peel: Peel and pass through a potato ricer or passalegumi.
You put on a pan and heat it makes them absorb sugar, cocoa, milk glass and glass of cognac.
When this chestnut cream has cooled ripassatela in potato masher and let it fall lightly on a round serving dish so that you form a soft mound of vermicelli.
Cover this mound with the whipped cream and decorate with a small splash of chestnut vermicelli on top.
Serve this sweet ice cream, after taking a couple of hours in the refrigerator.
