Ingredients:

• 600 g of IQF steam-peeled chestnuts from Ancora srl
• 400 ml of milk
• 130 g of sugar
• 1 spoon of vanilla essence
• 20 g of bitter cocoa
• 1 small glass of rum
• 1 pinch of salt
• 300 ml of fresh cream
• 50 g of icing sugar
• 5 marron glacé

Method:

• Put the milk in a non-stick pan to heat and then the frozen chestnuts, a pinch of salt, the sugar and the vanilla essence.
• When the milk is absorbed (after about 40 minutes), pass the chestnut cream in a vegetable pass, put the mixture in a bowl and add the cocoa and rum.
• Mix well until the mixture is creamy but compact and cool in the refrigerator for an hour.
• After this time, place the mixture in a sac à poche with a multi-hole spout and form a small mountain in the center of the serving dish. Alternatively you can use a potato masher.
• Decorate the mountain of chestnut cream to taste, for example with tufts of whipped cream and marron glacé or with small meringues and chocolate decorations.
• Refrigerate until ready to serve.

Note:

Mont Blanc can also be served in single portions, for example on sponge cakes or short pastry.

Ingredients:

• 100 g of IQF steamed chestnuts from Ancora srl
• 100 g of sugar (same weight as chestnuts)
• 200 ml of water (double the weight of chestnuts)

Method:

• Prepare a syrup by melting the sugar in a small saucepan with cold water, then place it on a moderate flame until boiling.
• Add the peeled chestnuts and when the water returns to boil, count a minute and then turn off the heat.
• Cover the saucepan partially and let it cool to room temperature, then put everything in the fridge for 24 hours.
• After 24 hours take back the saucepan, drain the chestnuts taking care not to break them, put the syrup on the fire, boil it for 3-4 minutes, add the chestnuts and, when the syrup boils again, cook 1 minute and turn off.
• Let everything cool again and refrigerate for another 24 hours.
• These steps must be repeated for another 4-5 days until the chestnuts become difficult to drain. When they arrive at this point, instead of trying to drain them, it will be enough to put all the contents on the fire in order to make the syrup liquid again and then it can be drained.
• Sprinkle the chestnuts with the syrup and let it absorb everything well, then place them on a baking grid to let them cool.

Useful Information:

• The Marron Glacè can be served alone or used to garnish other desserts such as Mont Blanc.
• They can be stored for 5-6 days.
• To keep them longer, place them in previously sterilized glass jars (boiled in water for 30 minutes with the respective screw caps), cover them completely with the cooking syrup and cover them. The jars must then be immersed in cold water, boiled for 20 minutes and allowed to cool completely until the vacuum is made. In this way they can be kept for 6-10 months, but once opened they must be consumed in a short time.