Mont-Blanc Modernisé

Takes N/A minutes | Serves 8 |

This innovative take on the classic Mont-Blanc incorporates modern techniques and flavors. Traditionally made with meringue, whipped cream, and chestnut cream, this version adds a twist with yuzu citrus and a hint of cardamom for a refreshing and aromatic profile. Mont-Blanc is a classic French dessert with a rich history, traditionally enjoyed in the colder months due to its chestnut content. This modern version pays homage to its roots while offering a refreshing twist with yuzu and cardamom.

Ingredients

4 pieces large egg whites

200 g granulated sugar

1 tsp cornstarch

1 tsp white vinegar

200 g chestnut puree

300 ml heavy cream

80 g powdered sugar

2 tsp yuzu zest

1 1/4 tsp ground cardamom

1 tsp vanilla extract

1 optional edible gold leaf

Steps

Prepare the Meringue

Preheat the oven to 120°C (250°F). Line a baking tray with parchment paper.
In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to whisk until stiff, glossy peaks form.
Fold in the cornstarch and vinegar gently.
Pipe the meringue into small nests on the prepared baking tray.
Bake for 1.5 hours, then turn off the oven and leave the meringues inside to cool completely.

Make the Chestnut Cream

In a bowl, mix the chestnut puree with the powdered sugar, yuzu zest, and cardamom.
In a separate bowl, whip the heavy cream until soft peaks form and gently fold into the chestnut mixture.
Transfer to a piping bag fitted with a star nozzle and refrigerate.

Prepare the Whipped Cream

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Transfer to a piping bag with a round nozzle.

Assemble the Dessert

Place a meringue nest on each serving plate.
Pipe a generous amount of chestnut cream into the center of each meringue.
Top with a dollop of whipped cream.
Garnish with yuzu zest and a touch of edible gold leaf for elegance.

Nutritional Information

0 calories per serving