Mont blanc (4)
Instructions
Peel the chestnuts and boil for 40 minutes in lightly salted water and fragrant with a hint of fennel seeds encased in a gauze bag.
Drain the chestnuts and spellatele.
Raccoglietele in a saucepan, pour a glass of milk, Cook for another 15 minutes trying to mash them as much as possible with the wooden spoon.
If necessary add the warm milk.
Shortly before the mixture thickens, add the sugar, stir and remove from heat.
Sprinkle with rum, sprinkle with cocoa and mix.
Passed to the knitting mill directly on the serving dish, making sure the "vermicelli" chestnuts fall forming a kind of cone.
Decorate as desired with tufts of whipped cream and candied violets.
Ingredients and dosing for 6 persons
- 800 g of chestnuts
- 1 glass of milk
- 50 g of sugar
- 30 cl of whipped cream sweetened
- 2 tablespoons of cocoa
- 1 dram of rum
- Few of fennel seeds
- Salt