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Mont Blanched

French.Palate's picture
Ingredients
  Egg whites 2
  Caster sugar 4 Ounce (125 Gram)
  Vanilla essence 1⁄2 Teaspoon
For filling
  Double cream 1⁄4 Pint (150 Milliliter)
  Icing sugar 1 Tablespoon
  Sweetened chestnut puree 8 Ounce (1 Can / 227 Gram)
  Brandy 1 Tablespoon
  Plain chocolate 1 Ounce, grated (25 Gram)
Directions

Whisk the egg whites until stiff.
Gradually whisk in the caster sugar and 1/4 teaspoon vanilla essence.
Spoon the meringue into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle.
Draw 4 circles 7.5 cm (3 inches) in diameter onto baking sheets lined with non-stick paper and cover with the meringue.
Bake in a preheated very cool oven, 120°C (250°F), Gas Mark 1/2 for about 1 1/4 hours, until firm but not browned.
Cool.
Arrange on serving plates.
Whip the cream until it forms soft peaks, then fold in the icing sugar and remaining vanilla essence.
Mix the chestnut puree with the brandy.
Spoon into a piping bag fitted with a 3 mm (1/8 inch) plain nozzle and pipe around the edge of the meringue bases.
Top with the cream and chocolate.
Serve chilled.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked

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