Mont Blanc recipe
Here’s a classic French Mont-Blanc dessert recipe (the elegant chestnut & cream dessert 🍰):
🌰 Mont Blanc (French Chestnut Dessert)
Serves: 4–6
Difficulty: Medium
🧾 Ingredients
Chestnut purée
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400 g sweetened chestnut purée (or chestnut spread, unsweetened if possible)
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50–80 g powdered sugar (adjust to taste)
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1–2 tbsp rum or vanilla extract (optional)
Meringue base
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3 egg whites
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150 g sugar
(or use ready-made meringue discs to save time)
Whipped cream
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300 ml cold heavy cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the meringue
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Preheat oven to 100°C (210°F).
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Beat egg whites until soft peaks.
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Gradually add sugar and beat until stiff and glossy.
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Pipe or spoon small meringue nests onto a baking tray.
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Bake for 1½–2 hours until dry. Let cool.
2️⃣ Prepare chestnut cream
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Mix chestnut purée with powdered sugar.
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Add rum or vanilla if using.
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Transfer to a piping bag fitted with a thin spaghetti tip (or use a small-holed bag).
3️⃣ Whip the cream
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Whip cream with sugar and vanilla until soft, fluffy peaks.
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Keep chilled.
4️⃣ Assemble
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Place a meringue on each plate.
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Add a generous dollop of whipped cream.
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Pipe chestnut purée in thin strands over the cream to form a “mountain.”
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Dust lightly with powdered sugar.
✨ Tips
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If chestnut purée is too thick, loosen with 1–2 tbsp cream or milk.
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For a lighter version, reduce sugar and increase whipped cream.
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Garnish with candied chestnuts or cocoa powder.
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