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Monteblianco con marrons glaces
Mont Blanc with Glazed Chestnuts

2 1/2 lbs chestnuts
milk
1 tsp vanilla
sugar
1 cup heavy cream, whipped
glazed chesnuts

Slit chestnuts and cover with water. Boil for about 30 minutes,
drain and peel, removing shell and brown inner skin. Cover chestnuts
with milk in a saucepan. Add vanilla and bring to boiling point.
Cover and cook over low heat for about 45 minutes or until chestnuts
are tender and mealy. Stir occasionally to prevent sticking. Drain,
mash chestnuts in a food mill. Measure puree and add half the amount
of sugar. In a saucepan set puree over moderate heat and, stirring
constantly, cook until mixture becomes thick and pulls away from
sides of saucepan, about 30 minutes. Remove from heat and let cool
completely. Put puree in a potato ricer and press chestnut through,
letting them fall in a mound onto serving plate. Cover this with
whipped cream and garnish with glazed chestnuts. Serves 4.

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