Chestnut puree with cream

Ingredients for 6 servings:

• 600 g chestnut(s) (chestnuts, chestnuts)
• 500 ml milk
• 200 ml cream
• 1 vanilla pod(s)
• 100 g powdered sugar
• 50 g cocoa powder
• 2 cl rum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Monte Bianco, recipe from Lombardy

Preheat oven to 200°C (top/bottom heat). Lightly score the chestnuts with a sharp knife, place them on a baking sheet, and place them in the hot oven for 20 minutes, until the shells burst open. Remove and peel while still hot. Place the chestnuts in a saucepan, pour in the milk, and add the split vanilla pod. Simmer until soft, about 45 minutes (the milk will be almost absorbed). Remove the vanilla pod. Puree the chestnuts, using any leftover milk. Mix the powdered sugar, cocoa, and rum into the puree and stir until smooth. Divide between dessert bowls. For a particularly decorative effect, press the chestnuts through a spaetzle press and arrange in the shape of spaghetti, or use a piping bag. Whip the cream until stiff peaks and garnish the puree with the cream. Tip: If fresh chestnuts are unavailable due to seasonal reasons, use peeled and pre-cooked chestnuts from a can or vacuum-packed container (approx. 400g). They only need to simmer in the milk for about 30 minutes until they fall apart (test for doneness).