This is a very weird winter: no cold, no rain, no snow.
Finally the snow has arrived and everyone is happy about that: my sons and Tobia
My husband too because he has had to wait long before tasting my his favourite dessert, Monte Bianco.
“White Mountain” is not only the highest mountain in Italian Alps, in val d’Aosta, but also a delicious dessert which can be done very easily and not as much fat as you might have tasted.
It can be served easily for your guest in nice vintage jars.
Try this easy way to do it:
Pasta frolla biscuits
- Crumble the pasta frolla biscuits in a one portion jar
- Place the precooked chestnuts in a saucepan with just enough milk to cover.Bring to a boil and let them cook until the chestnuts are tender.
- Puree the chestnuts in a food mill and put this second layer in the jar dropping it in a mountain mound (pretty similar, but not get crazy if you don’t suceed in doing it
- Whip the cream with sugar to sweeten to your taste. Cover the top of the puree
- Top with small meringue or crumble meringue
My advice is not to sweeten the chestnuts puree, but only the cream, so that you can appreciate the real taste of the chestnuts!