Shaping Mont Blanc Dessert

Our answer

Nigella's Mont Blanc (from HOT TO BE A DOMESTIC GODDESS) is made by mounding up sweetened chestnut puree, to form the "mountain" and then crowned with whipped cream. It resembles the snow-capped peaks of the Mont Blanc mountain. Nigella suggests forming the chestnut mound by putting an upturned cereal bowl on a large plate and then passing the chestnut puree though a food mill or potato ricer on top of the bowl.

The bowl helps to give some height to the dish and also to make a suitably mountainous shape as the puree will fall on to and down the sides of the bowl and make a more definite mound. The bowl is not removed before serving but you should carry the dish proudly to the table and then carefully spoon portions of the dessert into separate bowls for people to eat. If you are still unsure then you may like to consider Nigella's Chestnut Chocolate Pots as an alternative. These are made with ready-prepared sweetened chestnut puree (chestnut spread) and chocolate. You could top each pot with a billow of whipped cream as a snowy finish.