Mont Blanc chestnut desserts
Meringues layered with vanilla whipped cream and whisky chestnut cream.
Active time20 min
CookingNo cooking
Total20 min
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Ingredients
- 200 ml whipping cream with 35% fat
- 120 g sweetened chestnut spread
- 1 vanilla pod
- 20 g icing sugar
- 50 g shop-bought candied chestnut pieces
- 8 large shop-bought plain meringues
- 20 ml whisky
Preparation
Split the vanilla pod and scrape out its seeds. Whisk the cold cream until it begins to thicken. Add the vanilla seeds and icing sugar and whisk to firm peaks. Keep chilled while assembling.
200 ml whipping cream with 35% fat1 vanilla pod20 g icing sugar- knife
- bowl
- electric whisk
Trim the large meringues into flat discs with a knife. Keep the broken pieces for assembly. Stir the chestnut spread and whisky until smooth. Spoon into a baking-paper piping cone.
120 g sweetened chestnut spread8 large shop-bought plain meringues20 ml whisky- knife
- board
- bowl
- spoon
- baking paper
Divide the meringue discs and broken pieces between the plates in 2 layers, alternating with whipped cream and candied chestnut pieces. Snip a fine opening in the paper cone and pipe continuous chestnut cream strands over the desserts.
50 g shop-bought candied chestnut pieces- plates
- spoon
- scissors
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration