Mont Blanc with Meringue, Cream and Chestnut Purée
Crisp meringue nests topped with whipped cream and vanilla chestnut purée.
Mont Blanc layers crisp meringue with whipped cream and chestnut purée piped into fine strands. The source includes raw chestnuts but only section headings for the method, so this version uses cooked, peeled chestnuts and supplies a complete assembly. Bake the meringue until dry, simmer the chestnuts in vanilla milk until soft, then press them through a ricer for a fine texture. Assemble shortly before serving to preserve the meringue’s crunch. Heat oven to 100°C (210°F). Beat egg whites and salt to soft peaks. Add fine sugar gradually and beat until glossy stiff peaks form. Pipe or spoon six nests on lined trays. Bake 90 minutes until dry, then cool in the switched-off oven. Place chestnuts, milk, sugar and vanilla bean in a saucepan. Simmer gently 20 to 25 minutes until very soft.
Recipe card
Mont Blanc with Meringue, Cream and Chestnut Purée
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Whip meringue
Heat oven to 100°C (210°F). Beat egg whites and salt to soft peaks. Add fine sugar gradually and beat until glossy stiff peaks form.
Shape and dry
Pipe or spoon six nests on lined trays. Bake 90 minutes until dry, then cool in the switched-off oven.
Cook chestnuts
Place chestnuts, milk, sugar and vanilla bean in a saucepan. Simmer gently 20 to 25 minutes until very soft.
Make purée
Remove vanilla bean. Blend chestnuts with enough cooking milk to make a thick purée. Press through a potato ricer or fine sieve and cool.
Whip cream
Beat cold cream, icing sugar and vanilla to medium-stiff peaks.
Assemble
Spoon cream onto each meringue nest. Pipe chestnut purée in fine strands over cream and finish with grated chocolate.
How to tell when it is ready
Spoon cream onto each meringue nest. Pipe chestnut purée in fine strands over cream and finish with grated chocolate.
Tips
- Heat oven to 100°C (210°F).
- Pipe or spoon six nests on lined trays.
- Place chestnuts, milk, sugar and vanilla bean in a saucepan.
- Remove vanilla bean.
Troubleshooting
- If chestnut purée is too thick, blend in milk a tablespoon at a time.
- If meringue softens, assemble only just before serving.
Substitutions
- Use pasteurized carton egg whites.
- Use plant-based whipping cream for a dairy-free variation.
Variations
- Fold cocoa into the meringue.
- Add a little dark rum to the chestnut purée.
Serving suggestions
- Serve with espresso.
- Add a few fresh berries.
- Offer after a holiday meal.
- Finish with cocoa or grated chocolate.
Make ahead
Prepare components ahead and store safely. Store components separately: meringues airtight up to 3 days, chestnut purée refrigerated up to 3 days, cream refrigerated up to 1 day. Assemble before serving.
Storage
Store components separately: meringues airtight up to 3 days, chestnut purée refrigerated up to 3 days, cream refrigerated up to 1 day. Assemble before serving.
Food safety
Use pasteurized egg whites if preferred; refrigerate dairy components and assemble shortly before serving.
Frequently asked questions
Can I use canned chestnuts?
Yes. Use unsweetened cooked chestnuts, drain them and simmer in the vanilla milk until soft.
How should I store mont blanc chestnut dessert?
Store components separately: meringues airtight up to 3 days, chestnut purée refrigerated up to 3 days, cream refrigerated up to 1 day. Assemble before serving.
Serve with espresso. Store components separately: meringues airtight up to 3 days, chestnut purée refrigerated up to 3 days, cream refrigerated up to 1 day. Assemble before serving.
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