This is the easiest possible seasonal dessert, but be warned - it is very sweet and very rich. I first encountered coupe mont blanc (creme de marron chantilly) at the now somewhat discredited restaurant Chartier, a 19th century dining hall in Paris, where the waiters are famously rude and you get to share a table with strangers.
1 jar or can of sweetened chestnut purée
1 box of cream cheese
2 egg whites
3 tbsp sugar
A handful of marrons glacés (candied chestnut) bits (optional)
- Tip the cream cheese into a bowl and beat until smooth.
- Stir in the sweetened chestnut purée and then the chestnut bits.
- Whip the egg whites until stiff, adding the sugar at the end.
- Fold the beaten egg whites into the cream cheese / chestnut mixture.
- Spoon into glasses and sprinkle with a few more chestnut bits.