Mont Blanc recipe

SWEETS
Steam cooked sweets? Why not… Sweet recipes to prepare biscuits and chocolate delights, the traditional Mont Blanc, fruit compote… and also a rich variety of cakes, flans and puddings.
 
 
  1. Cover the chestnuts in cold water and soak them for 6 hours; rinse and drain them.
  2. Put the chestnuts in the pressure cooker, add 500 ml of water and salt. Close the pot, pressurize it and cook the chestnuts for 30 minutes from the ringing.
  3. Turn heat off, allow steam to escape and open the pot. Drain the chestnuts, place them in a saucepan with the milk and sugar and cook them, stirring, until they absorb all the liquid.
  4. Once cooled, grind the chestnuts in the blender along with the cocoa and the liquor until a smooth puree results. Pour it in the saucepan and cook it in medium heat to dry. Allow to cool.
  5. Pour the cream in the blender and whip it firmly along with the icing sugar and vanilla.
  6. Put the chestnut puree in a potato masher; with the large hole disk, and let the noodles fall on a dish so the form a “mountain”.
  7. Cover the chestnut puree mount with the whipped cream, and distribute thickly grated chocolate on top. Leave it in the refrigerator until serving.
-  2 tbsp of bitter cocoa
-  3 tbsp of icing sugar
-  250 ml of liquid cream
-  ½ tbsp of powdered vanilla
-  100 g of salt
-  1 pinch of salt
-  1 tbsp of Cointreau
-  500 ml of milk
-  500 g of dry chestnuts
-  50 of melting chocolate