The Montebianco, or Montblanc, is an excellent semifreddo for the autumn season. Its main ingredients are chestnuts, cream, and cocoa. To these flavors, you must add the unmistakable aroma of rum. Additionally, in this recipe of mine, I made a reinterpretation. I’ve placed the Montblanc on a delicious crispy base, the classic cheesecake base. Try this version of mine, not much different from the original, but more inclined to my indulgence!
Similar recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour 30 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 9 oz Digestive biscuits
- 9 tbsp butter
- 1.75 lbs chestnuts
- 1.75 cups milk (or water)
- leaves bay (a few)
- 1 shot glass rum
- 1 tsp fine salt
- 1.25 cups whipping cream
- 1.5 oz unsweetened cocoa powder
- 5.25 oz sugar
Tools
- 1 Immersion Blender
Steps
Blend the biscuits into powder. Melt the butter, add it to the biscuits, and mix well. Transfer the mixture to a mold, level it well with a spoon, keep it in the fridge.
