Chestnut Mont-Blanc in a Glass

Dessert - Froid - Facile

Chestnut Mont-Blanc in a Glass

 

 

 

 

 

 

 

 

Ingredients :

440 grams of chestnut puree
1 meringue base (available at your bakery)
250 grams sugar
Water
3 coffee spoons of powdered vanilla (or 1 1/2 tsps) or one grated vanilla pod
2 coffee spoons cognac (= 1 tsp.)
20 cl whole fresh cream, chilled
a few marrons glacés (candied chestnuts) for decorating

STEP 1. First make a syrup: in a saucepan melt the sugar together with enough water to cover. Let it heat over a medium flame until the sugar is completely dissolved and the mixture has become syrupy.
STEP 2. In a bowl, beat the chestnut puree and add the sugar syrup, vanilla, cognac and 2 large dollops of chilled creme fraiche.
STEP 3. With an electric beater, whip the rest of the fresh cream until stiff -- make sure that it is well chilled so that it forms peaks
STEP 4. Assemble the verrine: place a layer of the chantilly whipped cream in the bottom of a glass, then a layer of chestnut cream, sprinkle with crushed meringue pieces and keep repeating the layers. To finish, pipe the cream using a 10 mm tip or funnel (if you don't have one, cut off the corner of a freezer bag) and squeeze it into swirls at the top of the glass.
STEP 5. Finish with some crumbled meringue dots and a marron glacé or candied chestnut.