Mont Blanc Dessert is a classic French dessert named after Europe’s highest peak, Mont Blanc. This elegant treat combines creamy chestnut purée, meringue, and whipped cream to create a delightful balance of textures and flavors. Follow this recipe to create a show-stopping Mont Blanc dessert.
Ingredients:
For the Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
For the Chestnut Puree:
- 1 cup sweetened chestnut purée (available in specialty stores or online)
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Garnish (Optional):
- Cocoa powder
- Crushed chestnuts or marrons glacés
Instructions:
Step 1: Prepare the Meringue
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating. Gradually add the granulated sugar, one tablespoon at a time, until stiff, glossy peaks form.
- Mix in the vanilla extract.
- Pipe or spoon small meringue discs (about 2-3 inches in diameter) onto the prepared baking sheet.
- Bake for 1.5 to 2 hours, or until the meringues are crisp and easily lift off the parchment. Turn off the oven and let them cool inside with the door slightly open.
Step 2: Make the Chestnut Puree
- In a medium bowl, combine the sweetened chestnut purée, heavy cream, powdered sugar, and vanilla extract.
- Mix well until smooth and creamy. For a finer texture, press the mixture through a fine mesh sieve.
- Transfer the purée to a piping bag fitted with a fine star tip.
Step 3: Whip the Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Transfer the whipped cream to another piping bag fitted with a round tip.
Step 4: Assemble the Mont Blanc
- Place a meringue disc on a serving plate as the base.
- Pipe a generous swirl of whipped cream on top of the meringue.
- Pipe the chestnut purée over the whipped cream in fine strands, creating a mountain-like shape.
- Repeat for all meringue bases.
Step 5: Garnish and Serve
- Lightly dust the Mont Blancs with cocoa powder or decorate with crushed chestnuts or marrons glacés.
- Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts (Per Serving):
- Calories: 290
- Protein: 4g
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Sugars: 35g
- Fiber: 2g
- Sodium: 40mg
Tips for Success:
- Meringue Tips: Ensure your mixing bowl is completely grease-free for the egg whites to whip properly.
- Chestnut Purée: If using unsweetened purée, add extra powdered sugar to taste.
- Serving: Mont Blanc Dessert is best enjoyed the same day it’s made for maximum freshness.
This Mont Blanc Dessert is a masterpiece that’s sure to impress your guests. With its delicate flavors and stunning presentation, it’s the perfect way to end a meal!
