Monte Bianco

(Released 2005)

500g peeled chestnuts
600ml milk
1 cup (250ml) sugar
2 vanilla beans


Cook chestnuts slowly in the milk with the sugar and vanilla until all liquid has been absorbed (this should take between 1 and 1 1/2 hours and the mixture should look like thick porridge). Be careful to stir it often in the later stages.Allow the mixture to cool.Remove the vanilla beans.Press the mixture through a potato ricer or mouli (special ricers are available from gourmet food shops) to create a smooth puree.


500ml milk
4 egg yolks
1/2 cup (125ml) sugar
1 vanilla bean

Cream the egg yolks and sugar in a stainless steel bowl.Bring the milk to the boil with the vanilla bean and pour onto the eggs, whisking constantly.Cook over a boiling pot of water until the mixture is thick.

To Serve:

  1. Press the mixture again through a ricer onto a plate. Long spaghetti like strands will form that pile over each other to resemble a mountain.
  2. Pool the sauce around the base of your 'mountain'.
  3. Top with whipped cream and shavings of chocolate.


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