In the CHOW window next to a number of posts this Monte Bianco dessert keeps popping up,
despite its obvious relation to a totally far off season. Regardless, it sounds delicious, and is something I'd like to try and make for an upcoming dinner.
I mentioned the particulars to my mother, who pooh-poohed the chestnuts. I asked if hazelnuts or macadamias would be better, and she replied, of course they would, but they don't have the same properties when cooked.
Now, I can name a lot of nuts, but I don't know much about what they do or don't do when cooked. Has anyone made this recipe before? Can I just use the nice nuts my mom likes and everyone will be happy? Does the softness of the chestnut matter? Or will this be just as delicious with chunks of nuts and chocolate. That's sort of what I think, but I defer to you, people who cook better and more often.
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