Mont Blanc Dessert Recipe

Ingredients

10.6 oz cream

Meringue bases

3.5 oz egg whites at room temperature

7 oz caster sugar

Pinch of salt

Chestnut cream

15.5 oz chestnut puree

1.8 oz caster sugar

2.3 oz Westgold butter, soft

1.8 oz cream

Pinch of salt

Method

Meringue bases

Place whites, salt and sugar into whisking bowl over bain-marie and whisk till 113°F to warm mixture and dissolve sugar.

Whisk on machine until full volume and bowl is cool to touch.

Pipe (plain nozzle) into 3” rings on silicone paper, remove rings and dry in oven at 230°F, approximately 1 hour (or can be placed in dehydrator overnight).

Allow to cool and store in airtight container until needed.

Chestnut cream

Combine chestnut puree and icing sugar until smooth in a food processor.

Add in the butter processing until smooth.

Finish by lightly mixing in the cream to achieve soft smooth consistency.

Transfer to a piping bag fitted with a small-medium sized plain nozzle.

Final Assembly

10.6 oz cream, whipped to full volume and place into a piping bag fitted with a medium-large sized plain nozzle.

Pipe cream onto meringue discs in a cone shape.

Pipe chestnut cream around the cream cone to completely cover it.

Finely crumble a meringue disc and sprinkle over finished cones as snow.

May be finished as desired with a fruit coulis, freeze dried fruit powders etc.