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IngredientsChestnut Mont Blanc To serve 6 1kg [2lb 4 ozs] chestnuts split the shells salt 1/2 litre of milk [ 18 flozs ] 75g [ 2 1/2 ozs] of sugar 1 vanilla pod 30g [ 1ozs ] of butter 2 egg yolks 1/2 pint of double or whipping cream 60g [2oz ]castor sugar |
Boil the chestnuts for 10 mins in salted water cool slightly and peel them.
Put the chestnuts in a saucepan cover with the milk and add the sugar and vanilla pod.
Simmer for about 1 hour until tender then remove vanilla pod. Press the chestnuts through a sieve.
Add a little hot milk to give the puree a good consistency.
Stir in the butter and egg yolks.
Form the puree into a mound and chill in the fridge.
Serve cold with whipped cream.
A simple French dessert
500g[1lb]dried figs
3 small sprigs of thyme tied in a bit of muslin
16 flozs of red wine
3 tablespoons of honey
Combine all the above in a stainless steel pan and cover.
Simmer for about 1 hour stirring from time to time.
Remove the figs and place on a serving dish. Discard the thyme and place the liquid over a high heat.
To reduce down to the consistency of a light syrup. Then pour over the figs and serve either warm or cold.
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Chestnut dessert recipe
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