Preview

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.

Note

The quantity of chestnuts cream can change completely the dessert.

Ingredients

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

Sugar

40 Gr

Icing sugar

Chestnut cream

65 Gr

Chestnut paste

190 Gr

Chestnut purée

85 Gr

Chestnut cream

6 Ml

Whiskey

65 Gr

Butter

Blackcurrant pulp

225 Ml

Blackcurrant pulp

25 Ml

Liquid cane sugar

4 Scoop(s)

Vanilla ice cream

Preparation time: 45 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