Light Mont Blanc cup

Ingredients

For 1 serving

• Dried chestnuts25 g
• Unsweetened cocoa powder3 g
• Maple syrup5 g
• Nonfat Greek yogurt50 g

Contains: lactose,

In season: October – December

Method

1. The night before, put the dried chestnuts in a bowl covered with cold water and leave them to soak.
2. Drain them, rinse them and remove any remaining skin with a small knife.
3. Put them in a pan covered with fresh water, bring to the boil and simmer over medium-low heat, covered, for 40 minutes, until they crush easily between your fingers; drain, keeping a ladleful of the cooking water.
4. Mash them while still hot with a fork together with the cocoa, the maple syrup and a little cooking water, until you have a thick, firm purée.
5. Press it through a potato ricer straight into a serving glass, letting the strands fall into a mound without pressing them down.
6. Top with a dollop of Greek yoghurt, like the snow on Mont Blanc.