Ingredients
- 4–6 ready-made meringue nests (shop-bought; choose ones that are crisp and pale)
- 1 pouch of Merchant Gourmet Chestnut Puree
- 25g unsalted butter, softened
- 20–25 g light brown sugar
- 1 tbsp dark rum, Cognac or vanilla extract (optional)
- Zest of ½ orange
- Pinch of salt
- ¼ tsp mixed spice or cinnamon (optional)
- 200ml double or whipping cream (chilled)
- 1 tbsp mascarpone (optional but makes cream more stable)
- 15g caster sugar
- ½ tsp vanilla extract
- Icing sugar (for dusting)
- Chopped toasted hazelnuts or candied chestnuts (marrons glacés)
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Optional: drizzle of salted caramel or grating of dark chocolate
Chestnut layer
Cream topping
To finish
Instructions
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Start by making the chestnut cream. Beat the softened butter and sugar together until pale and fluffy.
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Add the Merchant Gourmet chestnut puree and mix until smooth. Stir in the orange zest, salt, spice, and rum (or vanilla extract).
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If the mixture is too thick, add 1 tablespoon of double cream or milk to loosen it for piping or spooning.
Now, make the whipped cream. In a chilled bowl, whip the cream (and mascarpone if using) with the sugar and vanilla until soft peaks form. Take care not to over-whip - the texture should be soft and pillowy.
To assemble the mont blancs - place each ready-made meringue nest on a serving plate. Spoon or pipe the chestnut mixture over the centre of each nest.
Add a generous dollop (or swirl) of whipped cream on top. Garnish with chopped hazelnuts or candied chestnuts, dust with icing sugar, and optionally drizzle with salted caramel or grate dark chocolate on top.
Serve immediately so the meringues stay crisp.
If preparing ahead, store the chestnut cream and whipped cream in the fridge and assemble just before serving.
