Mont Blanc Aux Marrons
|Shelled and peeled chestnuts||1 Pound (You Will Need About 1 1/2 Pounds Unshelled Chestnuts)|
|Milk||3 Cup (48 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1 Pint|
|Sifted confectioners' sugar||1⁄4 Cup (4 tbs)|
Simmer chestnuts, milk, sugar, and 1 teaspoon vanilla in the top of a double boiler over just boiling water 30-40 minutes until very tender.
Drain (save milk for pudding or custard).
Force chestnuts through a potato ricer or coarse sieve, mounding into a high, fluffy pyramid on a large platter.
Chill 2-3 hours.
Whip cream with confectioners' sugar and remaining vanilla until very soft peaks form, and gently frost pyramid, letting a bit of the base show.
Serve at once.