Mont Blanc is a dessert popular in Piedmont but with French origins. A very simple dessert made with fresh chestnuts boiled for a long time in vanilla-flavored milk and then rum is added. The puree thus prepared is served with whipped cream. At first glance, the dessert resembles a snowy mountain, hence the name Mont Blanc, a delightful dessert prepared during this period, with the arrival of chestnuts. A soft dessert made with cooked chestnuts and then covered with cream, that’s why it’s called Mont Blanc.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 1 Hour 30 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: French
- Seasonality: Autumn, Winter
- Energy 409.44 (Kcal)
- Carbohydrates 54.32 (g) of which sugars 18.88 (g)
- Proteins 6.06 (g)
- Fat 17.50 (g) of which saturated 2.24 (g)of which unsaturated 2.45 (g)
- Fibers 4.25 (g)
- Sodium 1.80 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs chestnuts
- 1 cup heavy whipping cream
- 2 tbsps sugar
- 2 tbsps rum
- 2 cups milk
- 1 vial vanilla
Tools
- Potato Masher
- Pot
- Stand Mixer
- 6 Muffin Liners
- Piping Bag
Steps
After scoring the chestnuts, boil them for 10 minutes, then remove them from the heat and while they are still hot, peel off the skin. Boil the milk with the vanilla and sugar, immerse the peeled chestnuts. Cook them over low heat until they have absorbed all the milk and become soft.
Use the potato masher to mash the chestnuts and flavor them with the rum. With the potato masher, let the chestnut puree fall directly into the individual muffin liners (or, if you prefer, you can make one large Mont Blanc by letting the puree fall directly onto the serving plate).
Place the muffin liners in the refrigerator and whip the fresh cream. Using the piping bag, evenly cover the muffin liners with the chestnut puree. Garnish with a few dollops of chestnut puree as desired..
The single servings of Mont Blanc are ready
With the same ingredients, you can prepare Mont Blanc in a single solution.
This dessert is perfect for those who cannot tolerate gluten because it is gluten-free.
FAQ
When is the best time to prepare Mont Blanc?
The ideal period to prepare Mont Blanc is autumn when chestnuts, the main ingredient, are ready.
