Mont Blanc

Mont  Blanc

INGREDIENTS

For the meringues

·         4 Egg white

·         Salt pinch

·         0.4g Cream of tartar

·         185 g Sugar

·         Vanilla,

For the chestnut purée

·         1-880 g can Chestnut Puree

For the cream

·         350 g Whipping cream

·         12-24g Sugar

·         5 ml Vanilla

·         Preparation time1 h

PREPARATION

Meringues
Preheat oven to 120°C - 250 F.
Grease a baking sheet, sprinkle with flour, and mark one 23 cm circle or ten 9 cm circles (this may require more than one baking sheet).
In large bowl, beat egg whites with salt until foamy.
Add cream of tartar and beat until soft peaks form.
Beat in 25 g sugar until mixture holds long, stiff peaks when beater is lifted.
Fold in remaining sugar and vanilla.
Place in pastry bag fitted with 1,25 cm plain tube and pipe 1 large round or 10 small ones onto prepared sheet.
Bake 1 hour or until meringue is firm to the touch.
If meringues brown during baking, reduce heat.
Transfer meringues to rack and let cool.

Cream
Beat cream until stiff, and then add sugar to taste and vanilla.
Beat egg white in separate bowl until stiff peaks form, and then fold into cream.
Place cream mixture into pastry bag fitted with star tip.
Arrange meringues on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue.
Sprinkle icing sugar and chill until serving time.