Mont Blanc

Mont Blanc ingredients

• 6 count small meringue nests or pre-baked meringues
• 400 g sweetened chestnut spread/puree
• 50 g unsalted butter, softened
• 2 tbsp powdered sugar
• 1 tsp rum or vanilla extract
• 250 ml heavy cream, cold
• 2 tbsp powdered sugar
• 0.5 tsp vanilla extract

How to make Mont Blanc

1. Prepare the chestnut cream: In a medium bowl, combine the 400g sweetened chestnut spread, 50g softened unsalted butter, 2 tablespoons powdered sugar, and 1 teaspoon rum or vanilla extract.
2. Beat the mixture with an electric mixer on medium speed for 2-3 minutes until it becomes smooth and light. Scrape down the sides of the bowl as needed to ensure everything is well combined.
3. Transfer the chestnut cream into a piping bag fitted with a fine vermicelli or 'grass' tip (such as an Ateco 233). If you don't have this tip, a star tip will also work, creating a different but still elegant presentation.
4. Prepare the whipped cream: In a separate, chilled bowl, combine the 250ml cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
5. Whip the mixture with an electric mixer on high speed until stiff peaks form, about 2-4 minutes. Be careful not to over-whip, or it will become grainy.
6. To assemble the Mont Blancs, place one small meringue nest or pre-baked meringue on each serving plate.
7. Pipe a generous mound of the prepared chestnut cream onto the center of each meringue base, creating a dome or mountain shape. Aim to cover most of the meringue.
8. Top the chestnut cream with a dollop of the freshly whipped cream, using a spoon or a piping bag with a star tip for a decorative finish.
9. Optionally, dust lightly with extra powdered sugar or garnish with a candied chestnut before serving immediately.

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