Mont-Blanc

Where This Goes Wrong

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.

How to Make Mont-Blanc

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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.

   Mark done

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

   Mark done

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

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After You've Cooked It

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

Changing the Recipe

• 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.

Good With

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

Mont-Blanc Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.