Mont Blanc is a dessert of meringue, pureed chestnuts, whipped cream and marron glacé (candied chestnuts) to resemble of a snow covered mountain. A citrus marmalade is often added to make this dessert even more lucious. For this Mont Blanc recipe the sugar content has been reduced and flavors optimized.
An exceptionally elegant plated dessert!
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
Pastry bowls
All Clad 600 Wats immersion blender
Mont Blanc Recipe
Serves 10. / Make a day ahead.
French Meringue
3 ea. (100g) egg whites, at room temp
1/4 tsp (1g) cream of tartar, optional (it stabilizes the meringue)
0.8 cup (175g) super fine caster sugar
1/4 tsp vanilla seeds or paste or powder.
Method
Beat egg whites with cream of tartar and a tablespoon of sugar on medium speed for 5 min. Increase speed to high, add remaining sugar and vanilla gradually until stiff peaks form. Pipe out meringue onto a tray lined with a silicone mat or parchment using a French star pastry tip preferably # 866. The size may vary according dessert’s style.
Bake meringue at 190ºF (90ºC) for 2 hours then turn oven off and leave meringue inside to cool down. Store them in airtight container; it will keep out any moisture, which can cause meringues to lose their crunchy texture and become soggy. If it does happen, meringues can be reheated in 170ºF (80ºC) for about 15 min and re-store as suggested.
Quick Mandarine Marmalade
10 ounces (300g) mandarin or clementine (mandarin tastes better)
Water to cover.
0.4 cup (80g) granulated sugar
1/2 Tbsp (6g) pectin.
See more @www.brunoskitchen.net