Mont Blanc

Mont Blanc

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

Traditionally this dessert is supposed to resemble the famous snowcapped peak of Mont Blanc. However, I always find it a little difficult to eat on a plate and it doesn’t look appealing, so I decided to serve it in a glass. You can stack the layers in whichever order you wish. This is a dessert you can prepare easily in advance. See Pavlova with raspberries in vinegar for the meringue recipe.

Ingredients

Quantity Ingredient
4 meringues, 10 cm in diameter
1 quantity chantilly cream
4 chestnuts in syrup

Chestnut purée

Quantity Ingredient
400g chestnuts
1/2 vanilla bean, seeds scraped
500ml full-cream milk
2 tablespoons icing sugar, sifted

Method

  1. Preheat the oven to 160°C.
  2. For the chestnut purée, shell the chestnuts by cutting across them, through the skin, to expose the flesh. Bake them for 30 minutes until the skin hardens and peels off the chestnut flesh. Place the flesh in a saucepan with the vanilla seeds and bean and the milk. Simmer over medium–low heat until very soft. Pass through a fine-mesh sieve for a very smooth texture. Fold through the icing sugar to give a glossy sheen.
  3. Crumble a meringue into each of the four serving glasses. Top with chestnut purée, followed by chantilly cream and then a chestnut in syrup.

Medicinal Benefit

  • Chestnuts, unlike other nuts, are high in a starch similar to that found in sweet potato and corn. A good source of dietary fibre, which helps lower cholesterol, they’re also rich in immune-boosting vitamin C and folates, which help create new cells in the body. They also contain vitamin B3 for converting food into energy, and are a source of the monounsaturated fatty acid that helps lower ‘bad’ cholesterol. And they contain potassium, useful in helping to lower blood pressure.
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