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Mont Blanc

It is easy to see how this French dessert consisting of a sweet chestnut puree on top of meringue gets its name from the mountain that inspired it.

  • serves

    6

  • prep

    10 minutes

  • cook

    30 minutes

  • difficulty

    Mid

serves

6

people

preparation

10

minutes

cooking

30

minutes

difficulty

Mid

level

Named after the highest peak in France, this lovely dessert is best served chilled and dusted with icing sugar.

Ingredients

  • 6 baked individual tartlet cases, 10-12 cm in diameter
Chestnut cream
  • 250 g peeled chestnuts
  • 500 ml milk
  • 60 g icing sugar
  • 1 tsp cocoa powder
  • 1 vanilla bean, seeds scraped
  • 125 ml double cream
 

Filling
  • 250 ml whipping cream
  • 2 tbsp icing sugar
  • 2 meringues
Chilling time: 1-3 hours

Instructions

  1. For the chestnut cream, add the peeled chestnuts to a pot, pour in the milk, cover with a cartouche and simmer until chestnuts are very tender (tender enough for mashing).
  2. Drain the chestnuts, reserving the liquid. Transfer the chestnuts to a blender or food processor, adding icing sugar, cocoa powder, and vanilla. Blitz for a few minutes into a smooth chestnut paste. Add a touch of liquid if necessary.
  3. Press through a drum sieve to get rid of any big pieces. Cool down.
  4. Fold in cold cream, then cover it with cling film and refrigerate. When chilled, place in piping bag with a small round nozzle.
  5. For the filling, whip cream and icing sugar to firm peaks. Crumble the meringues into a bowl then fold into the whipped cream.
  6. To assemble: pipe 6 dots of chestnut cream on each serving plate to hold the tart in place. Place a tart case on top of each dot. Divide the cream-meringue mix among the tart bases, shaping it into a pyramid with a round tip with the help of a spatula or a piping bag.
  7. Pipe the chestnut cream in a circular motion, starting at the base of the tart shell to the top of the meringue forming the characteristic bird-nest shape. Or you can make your own rustic pattern. Once you are happy with the Mont Blanc, chill to set for at least 15 minutes then dust with icing sugar before serving.
 

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Named after the highest peak in France, this lovely dessert is best served chilled and dusted with icing sugar.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Plat du Tour is a foodie and history lover's guide to the Tour de France route. Each stage of the race inspires renowned chef Guillaume Brahimi to cook a dish and explore the most exciting produce, the best stories and the unusual nuggets of history that France and its cuisine are famous for.
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Published 29 June 2022 4:38pm
By Guillaume Brahimi
Source: SBS



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