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THE MONT BLANC

with vanilla and candied chestnuts

Preparation: 20 min

Cooking:45 min

Difficulty : *

For 4 people

​​

  • 2 tbsp dark rum

  • 200g chestnut cream

  • 4 egg whites

  • 8 tablespoons of sugar

  • 20cl liquid cream

  • 2 tablespoons icing sugar

  • 2 vanilla pods

  • 8 candied chestnuts

  • Mix  the chestnut cream paste with the rum

  • To make the à meringue device, beat the egg whites and incorporate the sugar 

  • Lay down lines of meringue on a baking sheet and cook in the oven at 90° for 45 minutes

  • Whip the whipped cream then incorporate  the icing sugar and the split and scraped vanilla pods into the whipped cream

  • Pipe the chestnut cream in a stemmed glass, then the vanilla ice cream and finally the whipped cream

  • Sprinkle with meringue sticks and chestnut chips

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