Sumptuous Mont Blanc

A Mont Blanc recipe inspired by that of FT columnist and Cafe Anglais chef Rowley Leigh.

meringue (good quality store-bought ok)
200 gr double cream
best quality vanilla ice cream

chestnut puree
750 gr vacuum-packed chestnuts
75 light brown caster sugar
sugar
200 ml water
a split vanilla pod (or few drops of extract)

chocolate sauce
10 gr extra bitter chocolate (at least 75%)
150 ml milk
50 ml double cream

1. make chestnut puree by combining sugar and water in saucepan with vanilla and simmer for five minutes; add chestnuts, poach for 15-20 until tender, blend and pass through a sieve to cool
2. make the chocolate sauce by bringing the milk to a boil, then adding the chocolate and stirring off the heat; whisk in the cream and let cool
3. make some whipped cream by mixing until the double cream forms soft peaks
4. let ice cream soften 5-10 minutes
5. to assemble, drizzle some chocolate on plates; scoop some ice cream into each meringue; place chestnut puree in a mouli with a medium mesh, and extrude puree over meringue/ice cream; put a scoop cream on top