Montblanc
Ingredients
- 500 g Chestnuts
- whipped cream (stiffly beaten) (nach Bedarf)
- Stewed cherries (nach Bedarf)
- Powdered sugar (nach Bedarf)
Instructions
- Score the chestnuts on the curved side, sprinkle with water on a baking sheet and slowly roast in the oven at low temperature.
- Peel while still warm.
- After cooling, grate the chestnuts over a cone piped from firm whipped cream.
- Decorate with compote cherries and sprinkle generously with powdered sugar.
Based on a cookbook by Hans Hofer (1964), adapted with AI.
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