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Mont Blanc




Ingredients:

Meringue
• 4 egg whites, room temperature
• 1/8 teaspoon Trapani Sea Salt
• 1/8 teaspoon cream of tartar
• 1 cup Caster Superfine Sugar, divided
• 1 teaspoon Pure Vanilla Extract
Chestnut creme
• 2 packages Chestnuts Peeled and Cooked (about 14 oz.)
• 3/4 cup water
• 1/3 cup Caster Superfine Sugar
Topping
• 1-1/2 cup whipping cream
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Caster Superfine Sugar
• 1 egg white, room temperature
• 2 squares Premium Semisweet Chocolate, grated

Preparation:
Preheat oven to 250 degrees F. Grease a baking sheet, sprinkle with flour, and mark one 9-inch circle or ten 3-1/2- inch circles (this may require more than one baking sheet).
In large bowl, beat egg whites with Trapani Sea Salt until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons Caster Sugar until mixture holds long, stiff peaks when beater is lifted. Fold in remaining sugar (to total 1 cup) and Pure Vanilla Extract.
Place in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet. Bake 1 hour or until meringue is firm to the touch. If meringues brown during baking, reduce heat. Transfer meringues to rack and let cool.
Preheat oven to 375 degrees F.
Puree Chestnuts through food mill, sieve or in food processor. Add Pure Vanilla Extract.
Briefly boil together 3/4 cup water and Caster Sugar to make thin syrup, then set aside to cool. When cool, beat enough syrup into chestnut puree to make it thin enough to pipe through pastry bag but still thick enough to hold its shape. Fit pastry bag with 1/8-inch plain tube and fill with puree.
Beat whipping cream until stiff, then add Caster Sugar and Pure Vanilla Extract to taste. Beat egg white in separate bowl until stiff peaks form, then fold into cream. Place cream mixture into pastry bag fitted with star tip. Arrange meringues on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue. Pipe cream mixture in center, piling it high. Sprinkle grated Semisweet Chocolate over whipped cream and chill until serving time.

Recipe adapted from: Best of Bon Appetit (Knapp Press)
Photo courtesy of www.b.bodiou.free.fr

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