Meet Montebianco Dessert, A Delicious Chestnut Dish

I have to admit this is one of my absolute favourite treats to grab whenever in London because all the Asian bakeries will be stocking it. I am talking about the Montebianco dessert, also known as Mont Blanc. Which has actually got nothing to do with French cuisine, but we’ll take one step at a time.

It’s a very wintery dessert made using chestnuts and whipped cream, but we’ve taken it a step further to recreate that Asian bakery feeling we so love and added a buttery biscuit at the bottom of our single-serve Montebianco dessert. Typically, though, Montebianco dessert is served in a coupe or bowl, either single-serve or to be shared among people.

But what’s with the name? This delicious dessert pays homage to the majestic mountain it’s named after, resembling snow-capped peaks. Rooted in tradition and bursting with the rich, earthy flavour of chestnuts, Montebianco is a true testament to the culinary heritage of Italy.

This recipe, the epitome of Italian cooking, is part of a long list of delicious Italian recipes and Italian food you need to try from the North of Italy:

• Gnocco fritto from Emilia Romagna;
• Limoncello Pandoro from Veneto;
• Tigelle from Emilia Romagna;
• Limoncello Panna Cotta from Piedmont;
• Torta Paradiso from Lombardy;
• Tiramisu from Veneto;
• Frittelle di Carnevale from Veneto.

This post for Montebianco dessert contains affiliate links and we may earn a small commission when you click on the links at no additional cost to you. We would only recommend products we use and love ourselves; all opinions expressed here are our own. Please read our Privacy Policy here. Thank you!

The delicious chestnut taste of montebianco dessert

Originating from the Piedmont region of northern Italy, Montebianco has been enchanting palates for generations. Its main ingredient, the chestnut, holds a special place in Italian cuisine, celebrated for its versatility and distinctly nutty flavour. The Montebianco dessert beautifully showcases the chestnut in all its glory, transforming it into a luxurious treat that captivates the senses.

What is Monte bianco?

Monte Bianco, also known as Mont Blanc, is the highest mountain in the Alps, standing at an impressive 4,810.45 meters above sea level. Located in the Graian Alps between the regions of Aosta Valley, Italy, and Haute-Savoie, France, Mont Blanc holds a special place in mountaineering history and is a prominent symbol of the European Alps.

The name Mont Blanc translates to White Mountain in French, reflecting the perpetual snow and ice that adorn its majestic peaks. Its Italian name, Monte Bianco, carries the same meaning and is widely used, especially in Italy’s Aosta Valley region.

Monte Bianco attracts adventurers and outdoor enthusiasts from around the world, offering a range of activities such as mountaineering, skiing, hiking, and sightseeing. The stunning beauty of its snow-capped peaks, glaciers, and alpine landscapes also draws in countless visitors who come to marvel at its splendour and explore the surrounding natural wonders.

In addition to its natural allure, Monte Bianco holds cultural significance, serving as a muse for artists, writers, and poets throughout history. Its imposing presence has inspired countless works of literature, paintings, and songs, further cementing its status as an iconic landmark in European culture.

Why would it be transformed into a dessert?

The Montebianco dessert, also known as Mont Blanc dessert, has a rich history deeply rooted in Italian culinary tradition. Its name pays homage to the majestic mountain in the Alps, Monte Bianco, which rises between Italy and France. This dessert, with its resemblance to the snow-capped peaks of the mountain, carries the name “Montebianco” to evoke that imagery.

The exact origins of the Montebianco dessert are somewhat ambiguous, but it is believed to have originated in the Piedmont region of northern Italy, particularly in the vicinity of the Aosta Valley, which is nestled in the shadow of Mont Blanc. The region is renowned for its chestnuts, and it’s no surprise that this ingredient takes centre stage in the creation of Montebianco.

Chestnuts have been a staple ingredient in Italian cuisine for centuries, and they hold a special place in the hearts of Italians. Rich in flavour and versatile in their applications, chestnuts are celebrated in various culinary creations, from savoury dishes to delightful desserts like Montebianco.

The dessert typically consists of a chestnut puree, which is often sweetened with sugar and flavoured with vanilla extract. This creamy chestnut mixture is then shaped into small mounds, resembling miniature mountains, and topped with whipped cream to mimic the snow-capped peaks of Monte Bianco. The final touch often involves dusting the dessert with cocoa powder, adding a hint of chocolatey goodness and enhancing the visual resemblance to the snowy mountain landscape. We have opted to avoid this as I don’t really like chocolate, but you can add a dusting of it for sure.

The name Montebianco not only reflects the physical resemblance of the dessert to the mountain but also embodies a sense of pride and reverence for the natural beauty of the Alps. It’s a tribute to the breathtaking landscapes of northern Italy and a celebration of the region’s culinary heritage.

Over the years, Montebianco has become a beloved dessert, cherished for its comforting flavours and nostalgic appeal. It continues to be enjoyed in homes and restaurants across Italy and beyond, serving as a sweet reminder of the enchanting landscapes and rich traditions that inspire its creation.

Where is montebianco dessert from?

This Montebianco dessert, also known as Mont Blanc dessert, originates from Italy, particularly from the Piedmont region in northern Italy. It is closely associated with the culinary traditions of this region, especially in areas such as the Aosta Valley. While the exact date of its invention and the identity of its creator remain unclear, Montebianco has been a part of Italian culinary culture for centuries. It is believed to have emerged in the 19th century, likely as a result of the abundance of chestnuts in the region and the creative ingenuity of Italian pastry chefs and cooks.

Montebianco gained popularity over time, becoming a beloved dessert in Italy and beyond. It is often served during the fall and winter months when chestnuts are in season, offering a comforting and indulgent treat that delights the senses.

While the specific individual credited with inventing Montebianco remains unknown, its enduring appeal and association with Italian culinary heritage underscore its significance as a cherished dessert that continues to be enjoyed by people around the world.

What ingredients do I need to make this Montebianco dessert?

Each ingredient in the Montebianco dessert plays a crucial role in creating its irresistible flavour and texture, culminating in a delightful culinary masterpiece that captures the essence of Italian indulgence. Let’s delve into the significance of each component:

• Chestnuts: At the heart of Montebianco lies the humble chestnut. Rich, earthy, and subtly sweet, chestnuts are synonymous with the fall season in Italy. They are meticulously prepared, peeled, and cooked until tender, then transformed into a creamy puree. Chestnuts bring a distinctive nuttiness and depth of flavour to the dessert, serving as its primary ingredient and lending it a rustic charm;
• Fresh Cream: Whipped to airy perfection, fresh cream adds a luscious creaminess to the Montebianco dessert. Its velvety texture and delicate flavour complement the rich chestnut puree, creating a harmonious balance of sweetness and richness. The whipped cream is generously dolloped on top of the chestnut mounds, resembling the snow-capped peaks of Mont Blanc and adding a luxurious touch to the dessert;
• Sugar and Icing Sugar: Sweetness is essential in balancing the flavours of Montebianco, and both granulated sugar and icing sugar contribute to achieving the perfect level of sweetness. Granulated sugar is often added to the chestnut puree during cooking to enhance its natural sweetness, while icing sugar is used to dust the whipped cream, adding a touch of sweetness and visual appeal;
• Full-Fat Milk: Full-fat milk serves as the liquid base for cooking the chestnuts, infusing them with moisture and imparting a creamy richness to the puree. As the chestnuts simmer in milk, they absorb its flavour, resulting in a velvety smooth texture that is integral to the decadent appeal of Montebianco;
• Vanilla: A hint of vanilla extract elevates the flavour profile of Montebianco, adding warmth and aromatic sweetness to the chestnut puree. Vanilla enhances the overall sensory experience of the dessert, imbuing it with a subtle but distinct flavour that harmonizes beautifully with the earthy notes of the chestnuts;
• Cocoa Powder: To add a final flourish of decadence, cocoa powder is delicately dusted over the whipped cream, imparting a rich chocolatey flavour and visually evoking the snowy landscapes of Mont Blanc. Cocoa powder provides a delightful contrast to the creamy chestnut puree and whipped cream, enhancing the complexity of flavours and delighting the palate with every bite.

In combination, these ingredients come together to create a symphony of flavours and textures that define the Montebianco dessert, offering a tantalizing glimpse into the culinary artistry of Italian cuisine.

How do you make this montebianco dessert?

As I mentioned, this might seem like a very lengthy recipe but it’s actually very easy to put together. Let’s see how together.

We start by prepping the base for our Montebianco dessert. Preheat the oven to 170C and prepare a cookie pan covered with parchment paper.

In the bowl of your standing mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, pinch of salt and egg yolk and combine until fully incorporated. Sift in the flour and once it’s all combined, roll the cookie dough into a log and slice 6 pieces, roughly 0.5cm thick. You can freeze the rest or bake, but as for the other 6, bake them for 15 minutes or until golden. Let them cool fully.

While the cookies are cooling down, prepare the chestnut paste: boil the chestnuts until soft and peel them. In a small pot add the crushed and peeled chestnuts (you should have roughly 250g of cooked chestnuts), milk (it has to be the same weight as the cooked chestnuts), sugar and vanilla extract. Cook them on low until all the milk has been fully incorporated, making sure you keep on mixing using a spoon. It will take roughly 20-25 minutes. Once cooked, blend it until smooth using a blender, immersion blender or food processor and set aside to cool down slightly.

Whip your cream with the icing sugar until stiff peaks form, then move it into a piping bag. Place the 6 cookies on a tray, then pipe some whipped cream to create a mountain and, using a potato ricer, place the chestnut puree over the whipped cream so that they resemble miniature mountains. Repeat until all 6 cookies are done.

Decorate with a dusting of icing sugar or cocoa powder and an optional marron glacé if you have.

Print

Shop the Montebianco dessert post

In just a few simple steps, you’ve unlocked the secrets to crafting an authentic Italian masterpiece that embodies the essence of Montebianco. Whether enjoyed as a sweet ending to a meal or as a standalone treat, this chestnut dessert promises to transport you to the enchanting landscapes of Italy with every decadent bite.

From the heart of Italy to your table, Montebianco invites you to savour the flavours of tradition and experience the magic of Italian cuisine in its purest form.

Pin this montebianco dessert recipe for later!

Yum