La meilleure recette de mont blanc

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 250°F (120°C).

Whip egg whites in a clean bowl until frothy.

Gradually add sugar while continuing to whip until stiff peaks form.

Fold in cornstarch and vinegar gently to maintain volume.

Spread the meringue onto a baking sheet lined with parchment paper, shaping it into a round disc.

Bake for 1.5 hours until dry and crisp; turn off the oven and let it cool inside.

In a separate bowl, whip heavy cream with vanilla extract until soft peaks form.

Once the meringue is cool, carefully transfer it to a serving plate.

Spread a layer of chestnut puree over the meringue base.

Top with whipped cream, smoothing it out evenly.

Decorate with chocolate shavings and fresh chestnuts.

Dissolve gelatin in warm water and drizzle over the top for a glossy finish.

Chill in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Spice Level:

Allergens