FEATURE RECIPE
Monte bianco

Monte bianco

This dish is named after Mont Blanc in Europe for its snow-capped-mountain appearance.

Serves 4

Cooking Time Prep time 15 mins, cook 30 mins



500 gm   cooked and peeled chestnuts (see note)
500 ml   (2 cups) milk
75 gm   (1/3 cup) caster sugar
1 tsp   vanilla extract
200 ml   thickened cream, whisked to soft peaks, refrigerated until required
To serve:   finely grated dark chocolate (65% cocoa solids)


1 Combine chestnuts with milk, sugar and vanilla in a saucepan and cook over low heat until chestnuts are soft (20-30 minutes). Cool, then process in a food processor until puréed, pass through a potato ricer into 4 serving dishes, forming mountain-like piles. Top each with cream and grated chocolate and serve immediately.

Note Cooked and peeled chestnuts are available in vacuum-sealed packs from select delicatessens.

RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton

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