Mont Blanc

The Mont Blanc is a dessert popular in Piedmont and Lombardy, whose name is misleading with reference to a French tradition. In fact, it would seem that in France the Mont-Blanc is also a kind of sponge cake filled with coconut cream original from the Antilles!
 As in the case of Sachertorte talk about it in a memorable scene of Bianca, a film by Nanni Moretti.

Ingredients

• 21.16 OZ (600 grams) chestnut or brown large
• 13.52 OZ (400 ml) of milk
• 4.59 OZ (130 grams) of sugar
• 0.71 OZ (20 grams) of cocoa powder
• 1 small glass of rum
• 1 pinch of salt
• 10.14 OZ (300 ml) of whipping cream
• 76 OZ (50 grams) of icing sugar
• marron glacé to decorate

Fig. 1

Time: 2 hours 

Wash the chestnuts and cut each with a deep cut to prevent bursting. Place them in a covered pot of water and cook for about 20 minutes or if you use a pressure cooker for 10 minutes (Fig. 1).

Drain the chestnuts two or three at a time and peel them with warm (it will be easier), removing also the white skins.


Put the chestnuts on the fire with milk, sugar and salt, letting it cook for 20 minutes, or until they have absorbed all the milk.

Fig.2

Fig.3

Fig.4

Now switch the chestnut puree in a potato masher, pick up the past in a bowl and add the cocoa and rum, if it is too liquid cooks again (Fig. 2).


Mix until the mixture is creamy but firm then put to cool in the refrigerator for an hour

Take back the dough in the masher, dropping the wires directly to the center of a serving plate, so as to form a small mountain (Fig. 3).

 
Whip the cream with the icing sugar, and with the help of a pastry bag cover the entire mountain chestnut with tufts of cream (Fig. 4).

 
Decorate the cake with candied chestnuts and stored in the refrigerator until ready to serve.

See the recipe in printable PDF