Mont Blanc

Instructions

1. In a medium saucepan, combine the chestnuts, granulated sugar, milk, and the seeds from the vanilla bean. Cook over medium heat, stirring occasionally, until the chestnuts are very soft and the milk is mostly absorbed, about 20 minutes.
2. Remove from heat and add the dark rum. Use a food processor or a blender to puree the mixture until smooth. If too thick, add a little more milk until a smooth consistency is achieved.
3. Pass the chestnut puree through a fine sieve or a potato ricer to achieve a fine, smooth texture. Let it cool completely.
4. In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
5. To assemble, place the chestnut puree into a piping bag fitted with a small round tip. Pipe the puree onto serving plates in a circular motion to form a mountain-like shape.
6. Top each chestnut 'mountain' with a generous dollop of whipped cream, shaping it to resemble a snow-capped peak.
7. Garnish with candied chestnuts or marrons glacés if desired. Dust lightly with powdered sugar to enhance the 'snowy' appearance.
8. Chill the assembled Mont Blanc desserts in the refrigerator for at least 1 hour before serving to allow the flavors to meld.