24 Feb Deconstructed Mont Blanc
Deconstructed desserts look amazing plus they show the essential components instead of assembling as a whole. Inspired by the traditional French recipe Mont Blanc, I breakdown the fundamentals (chestnut cream, whipped cream, meringue) and serve them separately on the plate. I hope you like it and give this easy recipe a try.
1) 2 Large egg whites
2) 80-100g caster sugar
3) 1 TSP lemon juice
4) 100ml whipping cream
5) Sweetened chestnut puree/creme de marrons (see this for reference)
6) A drop of gel colouring
7) Piping bag and 2D (close star) tip
1) Preheat oven to 200F.
2) Lined baking sheet with parchment paper
3) Beat egg whites on medium speed with electric mixer until foamy, add lemon juice and continue beat for another minute
4) Slowly add sugar and food colouring turn on high speed until you get stiff peaks.
5) Pour egg white mixture into piping bag and start piping the shape you like on the parchment paper. Be creative as you wish. You can easily do a rose meringue with 2D close star tip, start piping from the centre and going outward circle to form a rose.
6) Put into the preheated oven for 1.5 hour. We are doing crunchy meringue and we need to make sure we have enough time to get the egg white mixture completely dried out.
7) When your meringue cookies are ready, start beating your whipping cream. I skip adding sugar as the chestnut puree is already sweetened.
8) Start assemble your dessert with chestnut puree stroke, pipe the whipping cream and lastly add the meringue cookies on top.
9) Garnish with raspberry sugar, edible flower or mint.
*You can create you own chestnut cream by getting the prepackaged chestnut snacks, just use a food processor to puree it with whipping cream and sugar.