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Mont-blanc verrine, meringue vanilla cream, blackcurrant pulp, chestnut vermicelli

In a verrine, one layer of vanilla chantilly, in the middle some blackcurrant pulp, pieces of meringue and chestnuts vermicellis.


Recipe for 4 persons

For the vanilla chantilly

450 Gr
35% whipping cream
45 Gr
Mascarpone cheese
15 Gr
Condensed milk
1 Unit(s)
Vanilla bean

For the meringue

50 Gr
Egg white
35 Gr
40 Gr
Icing sugar

Chestnut cream

65 Gr
Chestnut paste
190 Gr
Chestnut purée
85 Gr
Chestnut cream
6 Ml
65 Gr

Blackcurrant pulp

225 Ml
Blackcurrant pulp
25 Ml
Liquid cane sugar
4 Scoop(s)
Vanilla ice cream
Mont-Blanc verrine, meringue vanilla cream, blackcurrant pulp, chestnut vermicelli

Preparation time: 45.00 min

  • For the french meringue

    Whipp the egg whites, and get it stronger with the sugar, fold the icing sugar by hand. With a pastry bag make some little meringues on a baking tray with a parchement paper, put it in the oven 194°F for 1h30. Let it cool down at room temp.

  • For the vanilla chantilly

    In the mixer bowl, put all the ingredients with the grains of vanilla, reserve in the fridge, in a pastry bag with a smooth socket.

  • For the chestnuts cream

    In the mixer, put all the ingredients and smooth it well, make sure that the butter is room temp. Put it in a pastry bag with a vermicelli socket.

  • Blackcurrent pulp

    Mix the pulp and the syrup cold.

  • For the platting

    Bottom of the verrine, put some vanilla cream, add a nice spoon of blackcurrant, top with some meringue and the chestnuts cream. Finish with more ice cream and blackcurrant coulis

The quantity of chestnuts cream can change completely the dessert.

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