Scarlett WMeringues with Chestnut Cream – Petits Mont Blancs
August 1st 2006 11:22
Meringues with Chestnut Cream – Petits Mont Blancs
About Petits Mont Blancs
This dessert takes its name from the famous peak in the French Alps, Mont Blanc, as the meringues piled high with chestnut purée and whipped cream resemble it. Chestnut has an amazing affinity with meringue and whipped cream will make these chestnut meringues seem like the most sophisticated dessert you ever ate.
INGREDIENTS
Serves 6
2 egg whites
pinch of cream of tartar
1.5 ml / ¼ teaspoon salt
100 gm / ½ cup caster sugar
2.5 ml / ½ teaspoon vanilla essence
Chocolate shavings, to decorate
For the chestnut cream
60 gm caster sugar
125 ml / ½ cup water
450 gm / 1lb can unsweetened chestnut purée
5 ml / 1 teaspoon vanilla essence
350 ml / 1½ cups double cream
For the chocolate sauce
225 gm plain chocolate, chopped
175 gm / ¾ cup whipping cream
30 ml / 2 tablespoons rum or brandy (optional)
1. Preheat the oven to 140 degrees Celsius. Line a baking sheet with non-stick baking paper. Use a small plate to outline six 9cm/3½in circles and turn the paper over (so the meringue does not touch the pencil marks).
2. In a clean greasefree bowl, using an electric mixer, beat the egg whites slowly until frothy. Add the cream of tartar, then increase the speed and continue beating until they form soft peaks. Gradually sprinkle over the sugar, 30ml/2 tablespoons at a time, and continue beating until the whites are stiff and glossy. Beat in the vanilla essence.
3. Spoon the whisked egg whites into a large piping bag fitted with a medium-size plain or star nozzle and pipe six spirals following the outlines on the marked paper. Bake for about 1 hour until the meringues feel firm and crisp, lowering the oven temperature if they begin to brown. Using a thin palette knife, transfer the meringues to a wire rack to cool completely.
4. To make the Chestnut Cream, place the sugar and water in a small saucepan over a medium-high heat and bring to the boil, stirring until the sugar dissolves. Boil for about 5 minutes, then remove the pan from the heat and set aside to cool. Put the chestnut purée in a food processor fitted with the metal blade and process until smooth. With the machine running, slowly add the sugar syrup in a thin stream until the chestnut purée is soft, but still holds its shape (you may not need all the syrup). Add the vanilla essence and process again then spoon into a medium bowl.
5. In another bowl, with an electric mixer, whisk the cream until soft peaks form, then add a spoonful to the chestnut cream and pulse to combine. Chill the remaining whipped cream.
6. Spoon the chestnut cream into a piping bag fitted with a large star nozzle. Pipe a mound of chestnut cream in a swirl on to each meringue then pipe or spoon the remaining cream on top of the chestnut cream to resemble a mountain peak. Chill until ready to serve.
7. To make the chocolate sauce, heat the chocolate and cream in a small saucepan over a medium-low heat stirring frequently. Remover the pan from the heat and stir in the rum or brandy, if using. Set aside to cool, stirring occasionally. (Do not chill or the sauce will set.)
8. To serve, place each meringue on a plate and sprinkle with chocolate shavings. Serve the chocolate sauce separately.
**From “Classic French Recipe for Special Occasions”**
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