Ingredients:
(serves 5)
400 g tiny pieces of marrons glacés
351 g whipped cream
6 tablespoons of rum
Preparation:
Put the marrons glacés in a bowl with the rum and leave for around 30 minutes. Then put them through a ricer (first with a disc with large holes, then the one with medium-sized holes). Make the strands that are extruded from the ricer into a mound on the serving plate. With a spatula cover the “mountain” with the whipped cream (some may want to leave the “snow” in an irregular pattern). Leave the Monte Bianco in the fridge for a couple of hours before serving.
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