Mont blancs

Easy to make and addictive to eat, these creamy, dreamy little mountains from Janet Brinkworth are an utter delight
By Janet Brinkworth
Mont blancs
  • Rating:
  • Serves: 6
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 450 g canned unsweetened chestnut purée
  • 1 tsp vanilla essence
  • 150 ml sugar syrup
  • 300 ml double cream
  • 6 bought meringue nests
  • 50 g shavings dark chocolate

Method

1. Blend the chestnut puree in a food processor with the vanilla essence, the sugar syrup and 100ml of the double cream.

2. Whip the remaining cream until stiff.

3. Take the meringue nests and build mountains: a dollop of the puree, then a dollop of cream.

4. Top with shaved chocolate. Chill until set.

5. Eat your Mont Blancs before there is an avalanche!

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