1330 Chestnut purée with whipped cream*

Kasha iz kashtanov so sbitymi slivkami


Cover 1 lb fresh chestnuts with water and set to boil. When the water boils, drain and peel the chestnuts, rub them through a colander, and mix with ½ glass fine sugar and 1 spoon cream. Rub through a coarse sieve to resemble fluffy kasha and pile around a small circular platter without pressing the purée. Fill the center with glasses thick whipped cream mixed with ½ glass fine sugar and vanilla.

*This elegant and luscious dessert is called mont blanc by the French and monte bianco by the Italians. I do not know whether the Russians ever called it belaja gora, but certainly Molokhovets herself favored descriptive names over poetical ones.