Chestnuts topped with fresh ricotta, honey, whipped cream and toasted coconut.

Chestnuts “Monte Bianco”

Ancient delicious Chestnut dessert, straight from the mountains and woodlands of Italy.

Take chestnuts and cut a small X on the top of each, then bake on 400 degrees for 30 minutes or until they start to pop and expand, while chestnuts are baking take 4 cups of milk and bring to a rolling boil then reduce heat to simmer.

Remove chestnuts from shells and place in milk and cook another 20 minutes.

Drain milk and take chestnut and place in large bowl add ¼ cup Italian honey, and mash chestnuts and honey together (the traditional recipe calls for mashing the chestnuts then straining them through a horse hair sieve), then spoon into smaller bowls and add fresh ricotta, and top with dollop fresh whipped cream. (To make whipped cream take 3 cups heavy cream 1/8 cup of sugar and whip on high until smooth).

Our modern twist is adding toasted coconut (shredded).

Buono!