Chestnut Cream with Whipped Cream – Mont Blanc

Carve chestnuts crosswise on the flat side, pour into enough boiling water.

Make for 10 min, put in a sieve, drain. Remove shells exactly.

Heat milk in a large saucepan. Slit vanilla bean lengthwise. Scrape out vanilla pulp with a pointed kitchen knife, stir through in milk. Add peeled and skinned chestnuts to hot milk. Cover and cook for about 50 minutes until soft and light.

In the meantime, grind the sugar with the remaining vanilla pod cut into pieces in a coffee grinder to a fine vanilla sugar. Stir this into the mixture. Finely grind everything with a blender. Stir puree with a wooden spoon until it separates from the side of the pot.

Cool and put in the refrigerator for a few hours.

Whip well pre-chilled whipped cream with vanilla sugar until stiff.

Chestnut puree in a spaetzle press form, press mountains of chestnut puree onto plates. Use piping bag to pipe cream on top.

Finally, drizzle with Chartreuse or possibly walnut liqueur.

Drinking suggestion: an additional glass of walnut liqueur or Chartreuse

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