To create a stunning Mont Blanc dessert for your family gathering, start by preparing the meringue base. Preheat your oven to a low temperature of about 80°C (176°F) and line a baking tray with parchment paper. Whisk together 90g of egg whites, 75g of icing sugar, a pinch of salt, and a few drops of lemon juice until the mixture becomes snowy white. Gradually add the remaining egg whites and continue whisking until stiff peaks form. Spoon the meringue mixture into mini mountain shapes on the prepared tray and bake for 2 hours, ensuring to release any steam by opening the oven door periodically.
While the meringues are baking, prepare the chestnut cream. Use 200g of cooked chestnuts, either from a jar or freshly boiled and peeled, and combine them with 250ml of double cream, 30g of golden caster sugar, and the grains from a vanilla pod in a pot. Simmer this mixture over medium heat until the chestnuts are soft and slightly mushy. Remove the vanilla pod and blend the mixture into a smooth, creamy purée. If the cream becomes too thick, you can thin it out with a bit of double cream.
For assembly, whip 200ml of heavy whipping cream to soft peaks. Place the cooled meringues on individual plates, top each with a dollop of whipped cream, and then pour the chestnut cream over the top. To enhance the snowy mountain effect, dust the dessert with powdered sugar. This classic French dessert, named after the highest peak in the Alps, will surely impress your family with its elegant appearance and rich, chestnut flavor.
What are some creative twists on the traditional Mont Blanc recipe
The traditional Mont Blanc dessert, known for its meringue base, chestnut cream, and whipped cream, can be creatively tweaked in several ways to add unique flavors and textures. Here are some innovative twists:
Italian Variation with Mascarpone
In the Italian version, the chestnut purée is blended with Italian mascarpone cheese to give it a lighter, creamier texture. Instead of the traditional meringue base, a simple cookie crumb base can be used.
Mont Blanc Pavlova
Thanh’s version of Mont Blanc pavlova introduces a modern twist by using a pavlova base instead of traditional meringues. The chestnut purée is piped over the pavlova using a spaghetti or grass nozzle to achieve the characteristic noodle strands, and the dessert is decorated with whipped cream and dark chocolate.
Cognac-Infused Chestnut Cream
For a more adult-oriented dessert, you can add a splash of Cognac to the chestnut cream, as suggested in some French recipes. This adds a deep, rich flavor that complements the sweetness of the chestnuts and the cream.
Halloween Ghost Mont Blanc
For a fun and seasonal twist, the Mont Blanc can be transformed into a Halloween dessert. By using chocolate chips for the eyes and irregularly piping the whipped cream to resemble a ghostly figure, this dessert becomes a creative and playful treat for children.
These creative twists offer a range of options to innovate and personalize the classic Mont Blanc dessert, making it suitable for various occasions and tastes.
The traditional Mont Blanc dessert, known for its meringue base, chestnut cream, and whipped cream, can be creatively tweaked in several ways to add unique flavors and textures. Here are some innovative twists:
Italian Variation with Mascarpone
In the Italian version, the chestnut purée is blended with Italian mascarpone cheese to give it a lighter, creamier texture. Instead of the traditional meringue base, a simple cookie crumb base can be used. This adds a different textural element and enhances the flavor profile with the richness of mascarpone
Rum or Amaretto Infusion
To add a layer of complexity, you can incorporate a touch of rum or amaretto liqueur into the chestnut purée, as is sometimes done in Italian variations. This enhances the chestnut flavor and gives the dessert a sophisticated twist
Mont Blanc Pavlova
Thanh’s version of Mont Blanc pavlova introduces a modern twist by using a pavlova base instead of traditional meringues. The chestnut purée is piped over the pavlova using a spaghetti or grass nozzle to achieve the characteristic noodle strands, and the dessert is decorated with whipped cream and dark chocolate
Cognac-Infused Chestnut Cream
For a more adult-oriented dessert, you can add a splash of Cognac to the chestnut cream, as suggested in some French recipes. This adds a deep, rich flavor that complements the sweetness of the chestnuts and the cream
Halloween Ghost Mont Blanc
For a fun and seasonal twist, the Mont Blanc can be transformed into a Halloween dessert. By using chocolate chips for the eyes and irregularly piping the whipped cream to resemble a ghostly figure, this dessert becomes a creative and playful treat for children
Different Bases
Instead of the traditional meringue base, you can use various alternatives such as a cookie crumb base, as in the Italian version, or even a pastry base as seen in some French variations. This allows for different textures and flavors to be incorporated into the dessert
Here are some creative twists on the traditional Mont Blanc recipe, including additional ingredients and directions:
Italian Variation with Mascarpone
Ingredients:
- 200g cooked chestnuts
- 250ml double cream
- 30g golden caster sugar
- 1 vanilla pod
- 200g mascarpone cheese
- 100g cookie crumbs (e.g., amaretti or biscotti)
- Whipped cream for topping
- Powdered sugar for dusting
Directions:
- Prepare the Chestnut Purée:
- Combine the cooked chestnuts, double cream, golden caster sugar, and vanilla pod in a pot. Simmer over medium heat until the chestnuts are soft.
- Remove the vanilla pod and blend the mixture into a smooth purée.
- Allow the purée to cool.
- Blend with Mascarpone:
- Once the chestnut purée is cool, blend it with the mascarpone cheese until well combined.
- Assemble:
- Press the cookie crumbs into the bottom of individual serving dishes to form the base.
- Top the cookie base with a dollop of the chestnut-mascarpone mixture.
- Finish with a layer of whipped cream and dust with powdered sugar.
Matcha and Adzuki Bean Twist (Japanese Influence)
Ingredients:
- 200g cooked chestnuts
- 250ml double cream
- 30g golden caster sugar
- 1 tsp matcha powder
- 1 vanilla pod
- 1 cup adzuki beans, cooked and mashed
- Meringue or cookie base
- Whipped cream for topping
- Matcha powder for dusting
Directions:
- Prepare the Matcha Chestnut Purée:
- Combine the cooked chestnuts, double cream, golden caster sugar, matcha powder, and vanilla pod in a pot. Simmer over medium heat until the chestnuts are soft.
- Remove the vanilla pod and blend the mixture into a smooth purée.
- Allow the purée to cool.
- Assemble:
- Place the meringue or cookie base on individual plates.
- Top the base with a dollop of the matcha chestnut purée.
- Pipe additional purée in noodle-like strands over the top.
- Top with whipped cream and a sprinkle of matcha powder.
- Garnish with mashed adzuki beans.
Rum or Amaretto Infusion
Ingredients:
- 200g cooked chestnuts
- 250ml double cream
- 30g golden caster sugar
- 1 vanilla pod
- 2 tbsp rum or amaretto liqueur
- Meringue base
- Whipped cream for topping
- Powdered sugar for dusting
Directions:
- Prepare the Chestnut Purée:
- Combine the cooked chestnuts, double cream, golden caster sugar, and vanilla pod in a pot. Simmer over medium heat until the chestnuts are soft.
- Remove the vanilla pod and blend the mixture into a smooth purée.
- Stir in the rum or amaretto liqueur.
- Assemble:
- Place the meringue base on individual plates.
- Top the meringue with a dollop of the chestnut purée.
- Pipe additional purée in noodle-like strands over the top.
- Finish with a layer of whipped cream and dust with powdered sugar.
Mont Blanc Pavlova
Ingredients:
- 200g cooked chestnuts
- 250ml double cream
- 30g golden caster sugar
- 1 vanilla pod
- Pavlova base (homemade or store-bought)
- Whipped cream for topping
- Dark chocolate shavings for garnish
Directions:
- Prepare the Chestnut Purée:
- Combine the cooked chestnuts, double cream, golden caster sugar, and vanilla pod in a pot. Simmer over medium heat until the chestnuts are soft.
- Remove the vanilla pod and blend the mixture into a smooth purée.
- Allow the purée to cool.
- Assemble:
- Place the pavlova base on a serving plate.
- Top the pavlova with a dollop of whipped cream.
- Pipe the chestnut purée over the whipped cream using a spaghetti or grass nozzle to achieve the characteristic noodle strands.
- Garnish with dark chocolate shavings.
Cognac-Infused Chestnut Cream
Ingredients:
- 200g cooked chestnuts
- 250ml double cream
- 30g golden caster sugar
- 1 vanilla pod
- 2 tbsp Cognac
- Meringue base
- Whipped cream for topping
- Powdered sugar for dusting
Directions:
- Prepare the Chestnut Purée:
- Combine the cooked chestnuts, double cream, golden caster sugar, and vanilla pod in a pot. Simmer over medium heat until the chestnuts are soft.
- Remove the vanilla pod and blend the mixture into a smooth purée.
- Stir in the Cognac.
- Assemble:
- Place the meringue base on individual plates.
- Top the meringue with a dollop of the chestnut purée.
- Pipe additional purée in noodle-like strands over the top.
- Finish with a layer of whipped cream and dust with powdered sugar.
Halloween Ghost Mont Blanc
Ingredients:
- 200g cooked chestnuts
- 250ml double cream
- 30g golden caster sugar
- 1 vanilla pod
- Meringue base
- Whipped cream for topping
- Chocolate chips for eyes
Directions:
- Prepare the Chestnut Purée:
- Combine the cooked chestnuts, double cream, golden caster sugar, and vanilla pod in a pot. Simmer over medium heat until the chestnuts are soft.
- Remove the vanilla pod and blend the mixture into a smooth purée.
- Assemble:
- Place the meringue base on individual plates.
- Top the meringue with a dollop of whipped cream, shaping it irregularly to resemble a ghost.
- Pipe the chestnut purée over the whipped cream in noodle-like strands.
- Use chocolate chips to create eyes, giving the dessert a ghostly appearance.