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    Marrons Glacés and Cream

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    Marrons Glacés and Cream

    Montebianco, the classic Italian dessert, is a concoction of puréed chestnuts previously cooked in milk flavoured with vanilla, mixed with rum and grated chocolate, and covered with whipped cream to resemble the peak of Mont Blanc. This is an iced variation on the theme.

    • Preparation time: 20 minutes, plus at least 4 hours freezing

    Serves: 8


    • 300g marron glacés (about 11), broken into small pieces
    • 5 tbsp dark rum
    • 100g dark chocolate, finely chopped, plus extra for decoration
    • 500 ml whipping cream
    • 120 g icing sugar
    • 3 egg whites


    1. Place the marrons glacés in a bowl. Add the rum and leave to soak for about 1 hour, then stir in the chocolate.
    2. Lightly whip the cream, until it holds its shape, then spoon in the icing sugar and the marrons glacés mixture; fold in thoroughly. Whisk the egg whites until stiff and fold through carefully.
    3. Use clingfilm to line a 11/2 litre, dome-shaped mould. Spoon the cream mixture in and bang the mould on the counter to release any air bubbles. Cover with a lid or foil and place in the freezer for at least 4 hours, or overnight. Half an hour before you want to serve the pudding, uncover it, place a serving plate on top of the mould, turn the dish over and place the whole lot in the fridge. By the time you want to serve it, you should be able to lift the mould off the iced bombe. If you cannot do that, place a hot cloth around the mould for a few seconds, until you can lift it off easily.
    4. Peel off the clingfilm, then decorate with extra curls of dark chocolate before serving the pudding in wedges.

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