Simple Mont Blanc Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Before you start, ensure the egg whites are at room temperature and there is no trace of yolk.

Separate the egg whites from the yolks in a bowl one at a time. If the yolk breaks, replace it and use the broken egg for something else.

Whisk the egg whites until they become firm, then gently add half of the sugar.

Combine the vinegar and the cornstarch with the rest of the sugar.

Add the rest of the sugar mix.

Whisk until it forms a stiff peak.

Place the egg white into a piping bag and tie up the end.

On a baking tray, lay a sheet of parchment paper.

Place the rings and pipe the egg whites to form a flat meringue.

Remove the ring and form another circle.

Bake them at 300 F - 150C for 1 hour.

Turn off the oven but leave them in the oven to cool down.

Place the peeled chestnuts into a small pan.

Add the milk, the sugar and the vanilla pod cut into two.

Let it simmer for about 20 to 25 minutes until the chestnuts become soft.

Stir with a wooden spoon mashing the chestnuts.

With a vegetable strainer, mash the chestnuts to create a vermicelli shape.

Store in the fridge for 30 minutes.

With an electric mixer, whisk the cream with the sugar until stiff.

Fill the cream in a piping bag and push the cream toward the nozzle by twisting the opposite end.

For the small Mont Blanc, you should use a paper cup so they can be easily held with two fingers.

Place the meringue inside the paper cup.

Using a ring mold, put the chestnut puree over the meringue without pressing it, so it maintains that characteristic vermicelli shape.

Remove the ring gently and pipe the whipped cream on top.

Do the same for the larger meringue.

Decorate with a crystallized violet flower or pieces of Marron Glace’

Dust with icing sugar and keep in the fridge until serving.

For a Halloween dessert, you can transform them into ghosts by adding chocolate chips for the eyes.

Cooking Techniques

Spice Level:

Dietary

Allergens