Ingredients

Method

Bring a large saucepan of water to the boil. Make a slit on the flat side of the chestnuts and drop them in the boiling water and cook for 5 minutes.

Drain the chestnuts and peel the shell and the inner skin.

In a separate saucepan place the milk and the split vanilla pod and bring to the boil. Add the chestnuts and cook covered for 30 minutes, making sure to stir now and again.

Add the sugar to the chestnut mixture and continue to cook for a further 30 minutes or more, stirring regularly until you have a thick puree that comes away from the sides of the saucepan.

Push the puree through the fine holes of a food mill, held over your serving plate trying not to break the vermicelli like noodle puree. Place in the fridge for 2 hours.

When you are ready to serve, whisk the cream and the vanilla essence together, place it in a piping bag and decorate the Mont Blanc as you wish. Serve immediately.