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Mont Blanc

by taste2016 September 26, 2017
588
DESSERT

MONT BLANC

BY CHEF DAMIEN DESLANDE
Serves 12 | Prep/cooking time 3 hrs
INGREDIENTS

Chestnut Mousse

  • 437g chestnut cream
  • 437g chestnut paste
  • 437g cream 35% fat
  • 87g concentrated rum

French Meringue

  • 170g egg whites
  • 170g icing sugar
  • 170g granulated sugar
PREPARATION

1. For the chestnut mousse, using a spatula, mix the chestnut paste with the chestnut cream and add the rum.

2. Put the cream in a mixer and blend until soft peaks form.

3. Gently combine the two mixtures and set aside in the fridge.

4. For the meringue, beat the egg whites in a mixer and then gradually stir in granulated sugar.

5. When everything is well blended, incorporate the sifted icing sugar.

6. Fill a piping bag with the mixture, then pipe in a mould placed on wax paper.

7. Bake for 2 hours at a temperature of 100°C.

8. When the meringue is cooked, prepare a circle mould 5cm in height and 24 cm in diameter.

9. Stack the meringue and mousse and repeat twice. Decorate with meringue prepared in
your choice of mould.

Chef Damien DeslandechestnutChestnut CreamChestnut PasteChristmasMeringueMoulin D'OrMOUSSERumspecial occasionwhite cake
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