Mont Blanc

1.3 lb of chestnuts

¼ cup of sugar

1 vanilla pod

1 ½ ecodose milk

1 ecodose water

1 ½ tbsp butter

1 ecodose of fresh cream

2 tblsp powdered sugar

6-8 meringues (optional)

- Wash the chestnuts and make a little incision on the longer side. Put the pot on the heat half-filled with water and bring to a boil.

Put the chestnuts in the pot and boil for 10 minutes, then drain and let them cool.

- Meanwhile, wash and dry the pot. Peel the chestnuts, removing the inner skin as well and put them back in the pot. Add the sugar, vanilla, 1 ecodose of milk and 1 of water, close the lid and cook for 23 minutes after the first whistle. Turn off the heat, let the steam escape from the valve, open the pot, remove the vanilla pod and put the chestnuts in a vegetable mill.

- Put the mixture in a clean saucepan, add half an ecodose of milk and butter, stir with a wooden spoon and cook on low heat until the mixture absorbs all the milk. Let cool completely, then put the chestnuts into a potato masher and squeeze them in a serving bowl.

- Whip the cream with a whisk with 1 tablespoon of powdered sugar. Put the cream in a pastry bag with a star nozzle and use it to cover the chestnuts. Put them in the refrigerator, covered, until ready to be served.

Before serving, sprinkle with the remaining powdered sugar and decorate with meringues, if you use them.