Mont Blanc

Ingredients8

• cooked peeled chestnuts400 g
• whole milk100 ml
• granulated sugar160 g
• unsalted butter40 g
• vanilla extract1 tsp
• egg whites3
• heavy cream200 ml
• powdered sugar1 tbsp

Method

1. Heat the oven to 110°C. Whip the egg whites to soft peaks, then gradually beat in 100 g of the granulated sugar until glossy and stiff.
2. Pipe the meringue into four small nests on a lined baking sheet and bake for about 1 hour, until dry and crisp. Cool completely.
3. Simmer the chestnuts with the milk and remaining granulated sugar until very soft, then mash until smooth.
4. Beat in the butter and vanilla until the chestnut cream is silky, then cool until firm enough to pipe.
5. Whip the cream with the powdered sugar to soft peaks.
6. Spoon the cream into the meringue nests, then pipe the chestnut cream in thin strands over the top to cover them.