Difficulty: Easy
Whip the chilled liquid cream to soft peaks. As it thickens, gradually add the icing sugar. Blend the Armagnac into the chestnut cream, then gently fold in the whipped cream for a light, airy mixture. Spoon into 2 cups to create Mont Blanc desserts and chill for at least 1 hour.
Just before serving, garnish each with a candied chestnut and delicate flecks of gold leaf. Serve ice-cold for the ultimate indulgence.
Chef Hubert's culinary ideas
