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Chestnut Puree with Meringues Mont Blanc aux Marrons (Serves 8) about 20 meringues 1 1/2 pounds chestnuts 3 cups milk dash of vanilla extract 1/4 pound butter, softened 1 cup granulated sugar 1 cup water 2 cups heavy cream 1 tablespoon confectioners' sugar Make the meringues as in Meringues Chantilly (see recipe). With a sharp knife, make an incision on the flat side of each chestnut. Drop the nuts into boiling water for 5 minutes, then peel while still warm. Place in a saucepan with the milk and vanilla and cook over moderate heat until tender (about 1 hour). Push the chestnuts through a fine sieve to make a very compact and smooth puree. Mix in the softened butter thoroughly. Combine the granulated sugar with the water and bring to a boil over moderate heat, stirring constantly until the sugar has dissolved; boil for 8 minutes. Stir the hot syrup into the chestnut mixture. Taste for sweetness. If not sweet enough according to your taste, add a bit more sugar. To make the crème chantilly, whip the heavy cream until it begins to get stiff, add the confectioners' sugar and continue to whip until the cream is stiff. Take care not to over whip, otherwise your cream will become granular and turn to butter. To compose the Mont Blanc, place a meringue broken into large chunks in a wide glass, spoon 2 to 3 tablespoons of the chestnut puree on the meringue, cover with a second meringue and pipe crème chantilly over the top. Return to Top |
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