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Chestnut "Mountain" |
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Serves: 6 Print this Recipe(Monte Bianco) Category: Spoon Desserts This mountain of chestnut puree, whipped cream, and chocolate shavings is named for Mont Blanc, Monte Bianco in Italian, one of the Alps that separate France and Italy in the region of Valle d'Aosta. Fresh chestnuts in their shell are cooked, then peeled and flavored with rum and chocolate to make this festive dessert. You can avoid the boiling and peeling steps by substituting vacuum-packed cooked chestnuts, either whole or in pieces, sold in jars or cans. You can make most of the recipe several hours in advance of serving. 1 pound fresh chestnuts, or substitute 1 pound vacuum-packed cooked unsweetened chestnuts 1 teaspoon salt 2 cups whole milk 1/2 cup sugar 3 ounces bittersweet chocolate, melted 2 tablespoons dark or light rum or brandy 1 cup heavy or whipping cream 1/2 teaspoon pure vanilla extract Shaved bittersweet chocolate, for garnish 1 If using fresh chestnuts, place the nuts flat side down on a cutting board. With a small sharp knife, make a slit in the shell without cutting through to the chestnut itself. Place the chestnuts in a saucepan with cold water to cover by two inches and the salt. Bring to a boil and cook until tender when pierced with a knife, about 15 minutes. Let cool slightly in the water. Remove the chestnuts from the water one at a time and peel them while they are still warm, removing both the outer shell and inner skin. 2 Place the peeled chestnuts, or vacuum-packed chestnuts, in a medium saucepan. Add the milk and sugar and bring to a simmer over low heat. Cover and cook, stirring occasionally, until the chestnuts are tender but still hold their shape, about 10 minutes for the vacuum-packed or 20 minutes for the fresh-peeled. 3 Place the chestnuts and cooking liquid in a food processor with the rum. Process until smooth, about 3 minutes. Stir in the melted chocolate. Let cool to room temperature. 4 Scrape the mixture into a food mill fitted with the large-hole blade, or into a potato ricer. Holding the food mill over a serving plate, pass the chestnut mixture through the blade, forming a cone or "mountain" shape. (Can be made ahead up to 3 hours. Cover with plastic wrap and keep at cool room temperature.) 5 At least 20 minutes before serving, place a large bowl and the beaters of an electric mixer in the refrigerator. Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 6 Spoon the cream over the chestnut "mountain," letting it drift down softly from the peak like snow. Garnish with the shaved chocolate. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chestnut "Mountain" comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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