Mont Blanc Stuffed with Amarena Cherries

For the Mont Blanc with Amarena cherries, whip the cream until stiff and gradually add 2 tablespoons of sugar.

Finely puree the chestnuts with 1 tablespoon of whipped cream and the remaining sugar in a food processor. Carefully fold 4 tablespoons chestnut puree into the cream.

Portion 1 tablespoon of Amarena cherries onto a plate. Fill the chestnut-cream mixture into a piping bag and pipe small mountains (mont) over the cherries. Spread the remaining chestnut puree over the mountains using a potato ricer.

For the caramel sauce, caramelize the sugar in a pan and stir in the butter, you want it to be a creamy sauce.

Spread the caramel sauce decoratively around the Mont Blanc with Amarena cherries and place an Amarena cherry on top.

Preparation Tip:

Always let cooked chestnuts rest in a damp dish, then they are easier to peel and the preparation of Mont Blanc with Amarena cherries is even easier.

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