Mont Blanc

Mont Blanc

Ready in 12 hours

A stunning, crisp meringue oozing with soft whipped cream and dark gooey chestmut puree

"Delicious but I used half the quantities and it was still enough to make two large rounds and satisfy 6 people."

- PennyJill

Top-ranked recipe named "Mont Blanc"

5 avg, 2 review(s) 100% would make again

Ingredients

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6 large Egg white
1 pinch Salt
350 gram Castor sugar
2 teaspoon Cornflour
1 pinch Cream of tartar
1 teaspoon White wine vinegar
4 drops Vanilla essence
400 gram Canned chestnut puree
300 mililiter Double cream; firmly whipped
-- chocolate sauce --
2 ounces Milk chocolate
50 ml Heavy Cream
-- finishing touch --
1 tablespoon Pistachio nuts; chopped

Original recipe makes 6

Servings  

Preparation

1. Preheat oven t 180c/160c fan/ Gas 4. Line 2 baking trays with greaseproof paper. Draw 2 X 20cm (8 inch) circles on the paper. Whisk egg whites with salt and half the sugar in a clean bowl until soft peaks form. Slowly add remaining sugar, beating constantly until stiff and shiny. Sprinkly over conrflour, cream of tartar, vinegar, and vanilla essence. Fold in gently with a metal spoon.

2. Spoon meringue mixture onto the greaseproof papers (keeping within the drawn circles). Flatten top and smooth sides. Place in oven and immediately reduce the heat to 150c/130c fan/Gas 2 and cook for 1 1/2 hours. Turn off oven, leave door slightly ajar and allow to cool completely. (Best to make this the night before and let it cool over night.)

3. To assemble, place one meringue disc on a platter and spread with chestmut puree. Top with whipped cream and sandwich with remaining meringue disc. Drizzle with chocolate sauce, garnish with nuts and serve immediately.

Chocolate sauce:

1. Break up chocolate in a glass bowl and place over a pan of boiling water. Bottom of bowl should not be touching the water. Leave until chocolate has all melted. Pour in the double cream and whisk until mixed completely. Let it cool then drizzle over the mont blanc.

Keep covered in fridge and eat within 1 day.

Notes

This dessert was a big hit at Christmas dinner with the whole family. It looks fabulous but isn't too rich or overwhelming after a large roast dinner.

I will definitely be making this for family dinners in the future.

Credits

Added on Award Medal

With marrons glacée as decoration photo by PennyJill PennyJill

Calories Per Serving: 526 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delicious but I used half the quantities and it was still enough to make two large rounds and satisfy 6 people.
PennyJill 1 year ago
This dessert was a big hit at Christmas dinner with the whole family. It looks fabulous but isn't too rich or overwhelming after a large roast dinner. I will definitely be making this for family dinners in the future. [I posted this recipe.]
UKSAHM 6 years ago
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