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PrintMONTEBIANCO AL CIOCCOLATO BIANCO
Serves :
8
Preparation Time :
Preparation Method :
- Mix the mashed chestnut puree with Strega and set aside. Whip the cream, then sweeten with icing sugar and flavour with vanilla essence.
- Fill the bottom of serving glasses with a little crushed meringue and cover with a layer of whipped cream.
- Fold the chestnut puree onto whipped cream, then sprinkle with grated chocolate.
- Add another layer of puree and cover with whipped cream and chocolate with a layer of crushed meringues, cover the final layer with whipped cream.
- Pour a small amount of chestnut puree over the whipped cream, sieve the powdered chocolate and icing sugar, mixed together on top to dust lightly. Chill until required.
- Garnish with marrons glaces and crystallised violets before serving.
INGREDIENTS
- 750 grams double or whipping cream
- 475 grams tinned sweetened chestnut puree, mashed
- 50 ml Strega liqueur
- 75 grams good-quality plain chocolate grated
- 2 tablespoon sieved icing sugar
- 1 teaspoon vanilla essence
- 3 large ready-made meringues, crushed
- 1 tablespoon best-quality unsweetened powdered chocolate for dusting
- 1 tablespoon sieved icing sugar for dusting
Garnish
- 6 marrons glacés
- 12 crystallised violets
11 comments for “Montebianco Al Cioccolato Bianco”
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