Chestnut Mont Blanc

Name: Chestnut Mont Blanc
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Ingredients: 2 egg whites; a pinch cream of tartar; 125 g (4 oz) caster sugar; 1/2 tsp vanilla extract; 500 g (1 lb) vacuum-packed chestnuts; 300 ml milk; 30 g (1 oz) caster sugar; 180 g (6 oz) dark chocolate, chopped (see page 32); 1 tsp vanilla extract; 300 ml double cream, whipped; 60 g (2 oz) dark chocolate, grated (see page 42)

A dessert with a meringue base, topped with chestnut purée and whipped cream.

2h 5m

Easy

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Ingredients

egg whites 2

cream of tartar a pinch

caster sugar 125 g (4 oz)

vanilla extract 1/2 tsp

vacuum-packed chestnuts 500 g (1 lb)

milk 300 ml

caster sugar 30 g (1 oz)

dark chocolate, chopped (see page 32) 180 g (6 oz)

vanilla extract 1 tsp

double cream, whipped 300 ml

dark chocolate, grated (see page 42) 60 g (2 oz)

Instructions

Make the meringues

Prepare the meringue mixture (see page 81) and pipe ten 7 cm (3 in) rounds onto baking paper. Place in a preheated oven and bake. Follow the method used for the chocolate meringue nests (see page 110).

Make the chestnut purée

Gently simmer the chestnuts, milk and sugar together over low heat for 10 minutes, then transfer to a food processor, add the chocolate and vanilla extract, and blend to a smooth purée. Alternatively, use a hand food mill fitted with the large-hole blade.

Assemble and decorate

Spoon the chestnut purée into a piping bag fitted with a 3 mm round nozzle (if the purée is too thick to pipe, loosen it with a little milk). Pipe a ring of chestnut purée around the edge of each meringue to form a nest shape, then pipe the whipped cream into the centre of the "nest". Sprinkle over some grated chocolate as decoration. Chill in the refrigerator until ready to serve.