Mont Blanc aux marrons, named after Europe’s highest mountain, is a dessert made of pureed chestnuts. Due to its noodle-like appearance, it is also known as vermicelles. Traditionally, chestnuts are used as the main ingredient for Mont Blanc, but pumpkin is a great Moneygram fees substitute. The essential point is to choose the right type of pumpkin. For the following recipe, stay away from watery pumpkins with a bland taste. Choose a pumpkin with sweet flesh that is rather starchy and thus has a chestnut-like flavour. Examples are Miyako, Ambercup, Baby Delica, Buttercup, Ebisu, Honey Delight, Mikoshi and countless more.
Pumpkin Mont Blanc (4 servings)
- 500g piece of pumpkin, unpeeled but seeded
- 2-4 Tbs icing sugar
- pinch of salt
- 1/2 tsp cinnamon
- 50g cream cheese
- whipped cream and/or meringues
- Preheat oven to 190°C.
- Place the pumpkin piece cut side up on a baking tray. Roast for 50-60 minutes in the oven until tender.
- Remove from oven and cut away the crust on top.
- With a spoon, scrape out the pumpkin flesh, leaving the skin.
- Mash the pumpkin with a potato masher and then press it through a sieve.
- Add icing sugar, salt, cinnamon and cream cheese. Vary the sugar amount you add depending on your liking and the natural sweetness of the pumpkin.
- Wrap the mixture and put it in the refrigerator.
- Shortly before serving, press the mixture through a piping tube onto the serving dish. Commonly, piping tubes with a “spaghetti-hole” tip are used.
- Serve with whipped cream, meringues and pumpkin seed brittle.
Pumpkin Seed Brittle
- 70g sugar
- 25 g pumpkin seeds
- Coarsely chop the pumpkin seeds.
- Heat the sugar in a pan until it dissolves and the colour turns golden.
- Remove the pan from the stove and stir in the pumpkin seeds.
- Spread the mixture immediately on baking parchment and let it cool down.
- Break the brittle with your hands into small pieces. Voilà.