Marrons Mont Blanc
|Unsalted butter||4 Tablespoon|
|Canned puree of marrons glaces||8 Ounce|
|Lemon juice||To Taste|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Ratafia biscuits/Miniature meringues||5|
These little mounds of chestnut puree, topped with whipped cream like the snow-capped mountain from which they take their name, are one of the most delicious of all desserts.
Cream together the butter and sugar.
Stir the chestnut puree and add it gradually to the creamed mixture.
Flavor to taste with sherry and lemon juice, stirring it in gradually to avoid curdling.
Pile the chestnut puree into the center of individual dessert dishes.
Whip the cream and swirl onto the top of each little mound.
Arrange ratafia biscuits or miniature meringues round the base.
Chill until required.