Montebianco Recipes

MONTEBIANCO

Montebianco image

This dessert is mounded into the shape of a mountain and covered with whipped cream. Twenty ounces of frozen chestnuts can be substituted for two pounds of fresh.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

2 pounds fresh chestnuts in shells
1/2 teaspoon coarse salt
3 1/2 cups milk
1 cup confectioners' sugar
2 tablespoons unsalted butter
1 vanilla bean, scraped
3 tablespoons light rum
1 quart heavy cream
1/4 cup cocoa powder, for dusting

Steps:

Using a small paring knife, cut an X into one side of each chestnut. Fill a saucepan with water; add chestnuts and salt; bring to a boil. Reduce heat to medium; cook until tender, about 20 minutes. Remove 2 or 3 at a time from water; remove the outer shells. Peel and scrape off inner skins.
Combine nuts, milk, 3/4 cup sugar, butter, and vanilla bean and scrapings in a saucepan; bring to a simmer over medium heat. Cook until tender and falling apart, 30 to 35 minutes. Drain, reserving milk. Remove vanilla bean; set nuts aside to cool.
Pass chestnuts through a food mill into a bowl. Stir in rum and 5 to 6 tablespoons of the reserved milk until well combined. Place 1/3 cup of chestnut mixture in a potato ricer fitted with large hole blade. Press and squeeze strands of the mixture into bowls. It should look like a small mound of spaghetti. Repeat with remaining mixture.
Whip cream with remaining 1/4 cup sugar. Fill a pastry bag fitted with a large star tip. Pipe out cream covering the exposed surface. Dust with cocoa, and serve.

MONTE BIANCO

Monte bianco image

Australian Gourmet Traveller Italian dessert recipe for monte bianco

Provided by Gourmet Food Team

Time 45m

Yield Serves 4

Number Of Ingredients 6

Ingredients

500 gm cooked and peeled chestnuts (see note)
500 ml (2 cups) milk
75 gm (1/3 cup) caster sugar
1 tsp vanilla extract
200 ml thickened cream, whisked to soft peaks, refrigerated until required
To serve: finely grated dark chocolate (65% cocoa solids)

Steps:

Combine chestnuts with milk, sugar and vanilla in a saucepan and cook over low heat until chestnuts are soft (20-30 minutes). Cool, then process in a food processor until puréed, pass through a potato ricer into 4 serving dishes, forming mountain-like piles. Top each with cream and grated chocolate and serve immediately.

Nutrition Facts : ServingSize Serves 4

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