|Fresh chestnuts||1 1⁄2 Pound (750 Gram)|
|Milk||1 1⁄2 Pint (900 Milliliter, 3 3/4 Cup)|
|Sugar||1⁄3 Pound (250 Gram, 1 1/2 Cup)|
|Double cream||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Grappa moscato||3 Tablespoon|
Cut a cross on the pointed end of each of the chestnuts, then boil them in water for 15-20 min., or until their skins can be peeled off easily.
Drain, peel, and remove inner skins.
Combine chestnuts and milk, and cook over a low heat for about 30 min., until they are tender.
Drain, and mash smooth.
Then beat in sugar.
Force chestnut mixture through a potato ricer, or food mill, on to a serving dish.
As the mixture falls, it should form into a 'mountain' shape.
Chill for at least 1 hr.
Whip cream until stiff, and fold in the grappa.
Drop gently over top of the chestnuts, and let spread like snow down the sides of a mountain.
It should have the look of a partially covered snow peak, so do not attempt to smooth out the peaks and hollows.