Ode to an Oak Tree: Mont Blanc with a twist!

Mont blanc is a traditional French dessert which is based on creamed chestnuts. Both chestnuts and acorns come from oak trees. Thus in tribute to this wonderful tree, and because I still had some acorn meal left over, this version of mont blanc combines these two ingredients.

Serves 3

Preparation time: 1 hr + overnight chilling time.

Ingredients

Base:

1/3 cup acorn meal

3 scotch finger biscuits

2 tbs brown sugar

1 stick butter

2 roasted chestnuts

Cream:

About 12 roasted chestnuts (see previous recipe for roasting instructions)

1 tbs butter

vanilla essence

2 egg yolks

1 cup milk

2 cloves

whipped cream

Instructions:

1. Crush all the dry ingredients for the base in a bowl with a pestle. Soften butter and mix through with fingers until mixture resembles course bread crumbs. Push into 3 well greased cups in a muffin baking tray. Chill in fridge for at least 1 hour.

2. Put chestnut meat with milk, sugar and cloves into a saucepan. Simmer for about 20 mins. Watch to ensure milk doesn't burn or boil over. Stir regularly.

3. Push mixture through a fine sieve. This is a good opportunity to fish-out any husks from the chestnuts remaining. Throw away cloves.

4. Mix into puree the egg yolks and melted butter. Pour into the 3 muffin cups with the bases. Refrigerate overnight.

5. Serve topped with whipped cream.