Difficulty:[usr 1]
Whip the liquid cream into whipped cream. When it begins to set, gradually add the icing sugar. Mix the armagnac and the chestnut cream, then gently incorporate the whipped cream, without stirring. Fill 2 cups with Mont-Blanc and chill for at least 1 hour.
At the last moment, decorate with a candied chestnut and possibly small pieces of gold leaf. Serve very chilled.
Chef Hubert's culinary ideas
