Chestnut Cream with Cream (Monte Bianco)
Chestnut cream with cream (Monte Bianco) is a recipe with fresh ingredients from the nuts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g chestnuts
- 500 ml milk
- 1 Vanilla bean
- 100 g powdered sugar
- 50 g cocoa powder
- 20 ml rum
- 200 ml whipping cream (at least 30% fat)
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Lightly score the chestnuts with a sharp knife, place them on a baking sheet lined with parchment paper, and roast in the preheated oven for 15-20 minutes until the shells crack open. Remove, wait a moment, and peel while still hot. Set aside 6 pieces for decoration.
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2.
Place the peeled chestnuts in a pot. Add the milk and a split vanilla bean, and simmer gently for about 30 minutes until soft. Remove the vanilla bean, take the chestnuts out of the milk, and press them through a potato masher.
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3.
Stir in the powdered sugar, cocoa, and 2 cl rum, then blend with some of the vanilla-infused milk to create a smooth purée. Transfer to one or more serving bowls, whip the cream to semi-soft peaks, and top the chestnut purée with it. Serve decorated with chestnuts.
