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17 December 2012,22:26 by
J.Sujatha

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MONTEBIANCO AL STREGA

Serves :
6

Preparation Time :
20 minutes

Preparation Method :

  • Mix the mashed chestnut puree with brandy 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 brandy
  • 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 glac├ęs
  • 12 crystallised violets

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