MONT BLANC (Monte Bianco, Dolce di Castagne)

Ingredients

• 1 lb French or Italian chestnuts
• 1/2 cup Milk (Quantity estimated (not specified in original recipe))
• 2 tablespoons Sugar (Quantity estimated (not specified in original recipe))
• 1 cup Whipped cream (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Cinnamon (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Vanilla extract (Quantity estimated (not specified in original recipe). Optional flavoring.)
• 2 tablespoons Dry red wine (Quantity estimated (not specified in original recipe). Optional flavoring.)

Instructions

1. 1Boil the chestnuts for 2 hours.
2. 2Peel off the shells and inner skins from the boiled chestnuts.
3. 3Put the peeled chestnuts over the heat with a little milk, and mash them to a paste, adding more milk if necessary, to make them of about the consistency of mashed potatoes. Flavor with sugar and cinnamon (or vanilla or wine).
4. 4Pass the chestnut mixture through a sieve or potato ricer to form a mound on the plate on which the Mont Blanc is to be served. Decorate with a generous quantity of whipped cream just before serving.