Et voilà Montblanc,

the king of parties, the greedy sweet of chestnuts,

perfect for all occasions, even the most special.

Ingredients for 8 people

For the Montebianco:

1 kg of Chestnuts from Leopoldina

500 g of whipping cream

100 g of sugar

700 ml of milk

50 g of rum

1 vanilla pod

For the meringues (optional)

100 g of egg white

200 g of sugar

a pinch of salt

For Garnish

Marrons Glacés from Leopoldina

Candied violets

Method

Clean the chestnuts, removing the outer peel and put them in a saucepan covering them with lightly salted cold water. Bring them to the boil for about 30 minutes, while still hot, remove the skin. Meanwhile, prepare the meringues by whipping the egg whites and   gradually adding sugar and a pinch of salt. Form the meringues, bake them in the oven at 100 ° for 90 minutes.  

Pour the milk with the sugar and vanilla into a saucepan, and heat everything. Once hot, add the chestnuts, lower the heat and let the milk absorb, taking care to turn the mixture so that it does not stick. At this point, help yourself with a pass, or to speed up the process with the blender, to get the base.

  Mix the mixture with the rum and form a mound, inside which you can insert the previously prepared meringues, directly on the serving dish.

Keep in the fridge until, when ready to serve it whip the cream and cover the cake garnishing with marrons glaces, candied violets and meringues to your liking.