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CHESTNUT MONT-BLANC
With a sharp paring knife cut a slit around each chestnut shell. Place the chestnuts in a saucepan with enough cold water to cover and bring to a boil. Remove the pan from the heat and, without draining, remove the chestnuts from the water one at a time and peel off the shell before it has time to cool. Meanwhile, scald the milk. Add the peeled chestnuts to the hot milk and bring to a boil. Reduce the heat, and simmer until the chestnuts are soft. Strain, discarding the milk. PurÄe the chestnuts in a food processor or blender. Combine the sugar, 1/4 cup water, and 1 teaspoon of the vanilla extract. Mix well. Stir and bring to a boil. Cook without stiring until the mixture reaches 240F on a candy thermometer. Remove from the heat and stir the purÄed chestnuts into the syrup, mixing until a paste has formed. Allow to cool until lukewarm. Stir in the butter. Grease a 1-quart ring mold and sprinkle it with granulated sugar. Pipe the chestnut paste through a pastry bag fitted with the smallest round nozzle into the mold, letting the mixture fall at random and handling it lightly to form a nest. While the nest is still warm, carefully unmold it onto a chilled platter. Whip the cream until thickened, then beat in the sugar, whipping until stiff. Fill the center of the nest with the whipped cream.
