Eat the Season: Monte Bianco
Place the peeled chestnuts in a small pan and cover with milk and allow to simmer until all the milk is absorbed.
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Cooking tools:
- Pan
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- Fine-mesh sieve
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- Double boiler
Ingredients
- 350 g peeled chestnuts, peeled
- milk to cover
- 100 g dark chocolate
- 50 g icing sugar
- 350 ml whipping cream
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