Easy Mont Blanc with Chestnut Puree

Name: Easy Mont Blanc with Chestnut Puree
Total time: PT1hour
Yield: 4-6
Ingredients: 1 pouch Merchant Gourmet Chestnut Purée; 25g unsalted butter, softened; 20–25g 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); 1 tbsp double cream or milk (if needed); 200ml double cream or whipping cream, chilled; 1 tbsp mascarpone (optional); 15g caster sugar; ½ tsp vanilla extract; 4–6 ready-made meringue nests; Icing sugar, for dusting; Chopped toasted hazelnuts or candied chestnuts (marrons glacés)

A simple take on the classic French dessert. Crisp meringue nests are topped with silky Merchant Gourmet Chestnut Purée and pillowy vanilla whipped cream, then finished with orange zest and crunchy toasted nuts. Elegant, festive and surprisingly easy to make.

Written by Merchant Gourmet

1 hour Serves 4-6 Intermediate

Ingredients

1 pouch Merchant Gourmet Chestnut Purée
25g unsalted butter, softened
20–25g 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)
1 tbsp double cream or milk (if needed)
Vanilla Whipped Cream
200ml double cream or whipping cream, chilled
1 tbsp mascarpone (optional)
15g caster sugar
½ tsp vanilla extract
To Assemble
4–6 ready-made meringue nests
Icing sugar, for dusting
Chopped toasted hazelnuts or candied chestnuts (marrons glacés)

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Chestnut Purée

200G

Make the chestnut cream. Beat the softened butter and brown sugar together until light and fluffy.
Add the Merchant Gourmet Chestnut Purée, orange zest, salt, mixed spice and rum (or vanilla), if using. Beat until smooth.
If the mixture feels too firm for piping or spooning, stir through a tablespoon of cream or milk.
In a chilled bowl, whip the cream, mascarpone (if using), caster sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
Place the meringue nests onto serving plates.
Spoon or pipe the chestnut cream over the centre of each meringue nest.
Top with a generous spoonful or swirl of whipped cream.
Finish with toasted hazelnuts or candied chestnuts, a light dusting of icing sugar and, if liked, a drizzle of salted caramel or grated dark chocolate.
Serve immediately while the meringues remain crisp.

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