Mont Blanc Aux Marrons
|Chestnuts||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Vanilla bean piece||2 Inch|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
Cut a cross in the flat side of each chestnut.
Cover with water and boil fifteen minutes.
Drain, cover with cold water, shell and peel off brown skin.
The skin is easier to remove while the chestnuts are wet and warm.
Meanwhile, scald the milk with the vanilla bean in the top of a double boiler over direct heat.
As each chestnut is peeled, add it to the milk.
Cook over boiling water until the chestnuts are very tender, about thirty minutes.
While the chestnuts are cooking, boil the sugar and one third cup water to 236 degrees (a soft ball will form when dropped into cold water).
Puree the chestnuts in a food mill or sieve.
Add the sugar syrup, butter and salt and blend well.
Force the chestnut mixture through a ricer, letting it fall into a nine-inch ring mold.
Place any puree that falls outside in the mold.
Turn out on a serving plate and chill.
Fill the center with whipped cream, flavored with vanilla and sweetened to taste.