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.
IngredientsRecipe for 4 persons
For the vanilla chantilly
For the meringue
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.