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mont saint-bruno, light raspberry ganache, limoncello whipped cream, almonds meringue

Ice cream, Chocolate, Cream, Fruits, Gluten free, Vegetarian, Brunch

Dans l'esprit du dessert Mont-Blanc l'hiver, nous vous proposons le Mont Saint-Bruno pour l'été.


Recipe for 12

Raspberries ganache

300 Ml
Raspberry puree
250 Gr
Dark chocolate
50 Gr
Softened butter

French meringue

125 Gr
Egg white
120 Gr
120 Gr
Icing sugar

Limoncello whipped cream

380 Ml
35% whipping cream
100 Gr
White chocolate
45 Ml
3 peppers


4 Scoop(s)
Red berries sorbet
1 Tray(s)
4 Leaf(ves)

Preparation time: 40.00 min

Preheat your Four at 190.00 °F

  • Raspberries ganache

    Bring to a boil the raspberry puree and the sugar and pour over the chocolate. Mix with a spatula. Once melted, add the butter with the hand mixer. Cover with plastic wrap and leave aside in the fridge. 

  • French meringue

    Beat the egg whites to form stiff peaks, Add sugar and icing sugar (.

    With a pastry bag with a tip, make some rolls on a baking tray with cooking paper.

    Bake at 90°C (194°F) for 1h30. Once ooked let cool down and crush them.

  • Chantilly Limoncello whipped cream

    Bring to a boil half of the cream and pour over the white chocolate. Mix slowly and add the limoncello. Once melted, add the ret of the cold cream. Mix and put aside in the fridge for at least a night if possible. Whip the cream like a whipped cream.

  • Plating

    In a glass, pour some limoncello chantilly, then pieces of meringue, a scoop of red berries sorbet.

    Draw a rose of chantilly on top and raspberries vermicelli with a special tip.

    Finsih with few fresh berries and leaf of mint.

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