Mont-Blanc

Method

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1. Whisk the whites to soft peaks, add the sugar gradually to stiff glossy peaks, then fold in the vinegar and cornflour.

   Mark done

2. Pipe six 8 cm nests onto lined trays and bake at 120°C / 250°F for 60 minutes. Turn the oven off and leave them in it to cool.

   Mark done Start 60 min timer

3. Beat the chestnut purée with the chestnut spread, the 3 tbsp cream and the rum until smooth and just soft enough to push through a ricer. Test a little.

   Mark done

4. Whip the cream with the icing sugar and vanilla to firm peaks.

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5. Sit each meringue nest on a plate and pile the whipped cream into a dome on top.

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6. Push the chestnut mixture through a ricer or a mont-blanc nozzle directly over each dome, letting the strands fall naturally in a tangle.

   Mark done

7. Dust with icing sugar, top each with a marron glacé, and serve within twenty minutes.

   Mark done

Chef’s Tips

• Rice the chestnut at the last moment. It stiffens in twenty minutes.
• Test the consistency with a small amount first.
• Let the strands fall naturally — do not arrange them.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Coffee
• A glass of rum
• Cold hands and a mountain

Storage & Reheating

Meringues keep a week in a tin. Assemble immediately before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.