Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Montebianco Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 This dessert is mounded into the shape of a mountain and covered with whipped cream. Twenty ounces of frozen chestnuts can be substituted for two pounds of fresh. Ingredients 2 pounds fresh chestnuts in shells ½ teaspoon coarse salt 3 ½ cups milk 1 cup confectioners' sugar 2 tablespoons unsalted butter 1 vanilla bean, scraped 3 tablespoons light rum 1 quart heavy cream ¼ cup cocoa powder, for dusting Directions Using a small paring knife, cut an X into one side of each chestnut. Fill a saucepan with water; add chestnuts and salt; bring to a boil. Reduce heat to medium; cook until tender, about 20 minutes. Remove 2 or 3 at a time from water; remove the outer shells. Peel and scrape off inner skins. Combine nuts, milk, 3/4 cup sugar, butter, and vanilla bean and scrapings in a saucepan; bring to a simmer over medium heat. Cook until tender and falling apart, 30 to 35 minutes. Drain, reserving milk. Remove vanilla bean; set nuts aside to cool. Pass chestnuts through a food mill into a bowl. Stir in rum and 5 to 6 tablespoons of the reserved milk until well combined. Place 1/3 cup of chestnut mixture in a potato ricer fitted with large hole blade. Press and squeeze strands of the mixture into bowls. It should look like a small mound of spaghetti. Repeat with remaining mixture. Whip cream with remaining 1/4 cup sugar. Fill a pastry bag fitted with a large star tip. Pipe out cream covering the exposed surface. Dust with cocoa, and serve. Rate it Print