Petits Monts Blancs
Chestnut has an amazing affinity with meringue, and here the creamy richness of mascarpone is lightened by fromage frais. This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.
|For the meringues:|
|2 large egg whites|
|4oz (110 g) white caster sugar|
|For the topping:|
|9 oz (250 g) Mascarpone|
|7 fl oz (200 ml) 8 per cent fat fromage frais|
|1 rounded dessertspoon caster sugar|
|1 teaspoon vanilla extract|
|2 x 250g tins creme de marrons de l'Ardeche (sweetened chestnut puree), chilled|
|a little icing sugar|
|8 whole marrons glaces, sliced|
|a little icing sugar|
|Preheat the oven to gas mark 2, 300°F, 150°C.|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a large baking sheet measuring 16 x 12 in (40 x 30 cm), lined with baking parchment.|
This recipe is taken from How to Cook Book One
To make the meringues, place the egg whites in a large, grease-free bowl and, using an electric hand whisk on a low speed, begin whisking.
Continue for about 2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for another minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage.
Next, whisk the sugar in on fast speed, a little (about a dessertspoon) at a time, until you have a stiff and glossy mixture.
Now all you do is spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet, spacing them evenly. Then, using the back of the spoon or a small palette knife, hollow out the centres.
Don’t worry if they are not all the same shape – random and rocky is how I would describe them.
Next, pop them on the centre shelf of the oven, immediately reduce the heat to gas mark 1, 275°F, 140°C, and leave them for 30 minutes.
After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours).
When cold, transfer the meringues to a plastic freezer box to freeze, ready for New Year’s Eve (or whenever you need them).
Make the mascarpone vanilla cream by whisking the first 4 ingredients together and chill till needed.
To assemble the Monts Blancs, spoon equal quantities of the crème de marrons into each meringue and then spoon the mascarpone cream on top.
Add some sliced marrons glacés to each one and dust with icing sugar, adding a sparkler to each one to light at the table, if you like.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Cream, raspberries and toasted oatmeal drenched in whisky: what a combination! Perfect for Hogmanay, St Andrew's Day, Burns Night or any other excuse.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
This recipe is a lighter take on the Christmas pudding theme. You can make them a few hours ahead, and re-heat in a medium oven for about five minutes before serving.
Chocolate, nuts and brandy find their way into this wonderful Italian Christmas cake from Anna del Conte - so good you could also serve it for dessert.
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
With all the flavours of Christmas this sorbet is a very special dessert with which to finish a festive meal...
This recipe is adapted from Delia's Happy Christmas, but it's too good to only have once a year...
Most Popular recipes
- Pot-roasted Pheasant with Port and Chestnuts
- Petits Monts Blancs
- Chestnut Soup with Bacon and Thyme Croutons
Win an ingredient hamper from Country Products worth £100
For Jane Coombes
25 Mar 2015 23:08
26 Mar 2015 19:55
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
For sale at QVC
25 Mar 2015 14:53
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46