This recipe serves
Dessert Mont Blanc
Meringue with chestnut cream
- For the meringues
- For the crème Chantilly
- 4 scoops
- 4 unit
- Egg whites pasteurised
- Sugar caster
- Sugar icing
- Whipping cream
- Chestnut puree, sweetened
- Of ice cream vanilla
- Mint whole (sprigs)
For the meringues
- Sing an electric mixing machine, start whipping the egg whites.
- Continue whisking as the whites begin to foam, gradually adding the caster sugar.
- Whisk on full speed until the meringue has reached firm peaks.
- Sieve the icing sugar over the meringue and fold in by hand only
- Using a 1cm nozzle, pipe 7cm diameter balls of meringue onto a piece of baking paper, 35g each.
- Hollow the middle of each meringue using a wet teaspoon.
- Sprinkle icing sugar on top and cook for 2 hours and 45 mins in a pre heated fan oven at 90°c
- When cooked tap the bottom of the meringue to ensure it is firm. (if undercooked the base will collapse and break.)
- Allow to cool, then place into an airtight container until required.
For the crème Chantilly
- Whisk cream to soft peaks, then fold in sugar
- Refrigerate until required
- Fill each nest with a spoon of Chantilly cream, then place one spoon of sweet-chestnut puree on top of this.
- Top with one ball of vanilla ice cream.
- Let down the remaining sweet chestnut paste with boiling water, then decorate the finished dish with a zig zag of sauce and one leaf of mint.
- 1 x electric mixing machine
- Piping bag
- 1cm plain nosel
- Non stick baking tray
- Icing sugar shaker
- Boiling water
Regional French food
This recipe originates from:Franche Comte