Angelina's Mont Blanc Recipe | How To Cook That Ann Reardon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to How To Cook That I'm Ann Reardon and this week we're making the famous Mont Blanc dessert.

Put some egg whites, sugar, and a pinch of cream of tartar into a bowl and whip that on high speed until the meringue is nice and thick.

Draw circles onto some baking paper and flip it over so that you don't get any pencil on your meringue.

Pipe domes of meringue to fill each circle and push down the top little bit on each one with a wet fingertip.

Place those in the oven to bake and once they're done, leave them in the oven but turn off the heat to cool down slowly.

Combine sugar, fresh orange juice, and orange rind in a bowl, stir together, and microwave until the sugar is dissolved. Set aside to cool.

To make the cake base, place flour, sugar, butter, baking powder, and eggs into a bowl and beat on high speed until pale and fluffy.

Melt the butter, sift in the flour and baking powder to aerate, then pour in the melted butter and fold together. Pour into a small brownie tin and bake until golden.

For the chestnut topping, mix butter, cream, sugar, egg yolk, and chestnut puree together. Heat the rest of the cream until it just comes to a boil, then pour into the yolk mixture and whisk.

Add everything back into the pan and heat until it starts to thicken. Let cool to room temperature, or speed it up by placing the pan in cold water.

Once cool, whip the mixture in an electric mixer with rum and the remaining butter until smooth. Sieve to remove any chunks and chill in the fridge.

Whip your cream and cut circles from the cake to match the meringues.

Assemble by starting with a circle of cake at the bottom, adding orange syrup or marmalade, a dollop of cream, and a meringue on top.

Cover the whole thing with whipped cream, then add chestnut cream around the base to fill any gaps.

Pipe the chestnut topping over the top, alternating directions for even coverage.

Neaten up around the base with a palette knife, transfer to a plate, and sprinkle with icing sugar to finish.

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