The Mont Blanc is an elegant and comforting dessert that perfectly captures the flavors of autumn. Layers of crisp meringue, silky chestnut cream, and soft vanilla Chantilly come together in a delicate balance of sweetness and texture. Originally from the French–Piedmont tradition, this classic pastry evokes cozy winter afternoons and festive celebrations. Its refined look and exquisite flavor make it a stunning centerpiece for any holiday table.
servings
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheet
- Immersion Blender
- Fine-Mesh Sieve
- Potato Ricer
Ingredients
For the Chestnut Cream
- 1 kg Chestnuts (boiled and peeled)
- 250 g Granulated Sugar
- 70 g Unsalted Butter
- 1 l Whole Milk
- 4 g Vanilla Bourbon
- 2 g Fine Salt
For the Meringue
- 200 g Egg Whites (room temperature)
- 200 g Granulated Sugar (part 1)
- 200 g Granulated Sugar (part 2)
- 2 g Vanilla Bourbon
For the Chantilly Cream
- 500 g Heavy Cream (cold)
- 30 g Granulated Sugar
- 4 g Vanilla Bourbon
Instructions
CHESTNUT CREAM
- Begin by preparing the chestnut cream. If you are starting with raw chestnuts, simmer them in plenty of lightly salted water for about 30 minutes. Once cooked, drain and briefly cool them, then peel carefully, removing both the outer shell and the thin inner skin.To speed up the process, you can use peeled and blanched chestnuts, either frozen or jarred. The result will still be excellent and much quicker.
- Place the chestnuts in a saucepan along with the sugar, butter, vanilla, and a pinch of salt. Cover with whole milk, filling up to about 1 inch above the chestnuts. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- Let the mixture simmer slowly for about 1 hour, until the milk has reduced and the texture becomes thick and velvety. Stir often as it cooks to achieve a smooth and even consistency.
- Remove from the heat and blend with an immersion blender until completely smooth. For an ultra-silky texture, pass the cream through a fine sieve once or twice. Cover with plastic wrap in contact and refrigerate until fully chilled.
MERINGUE
- To prepare the meringue, start by whipping the egg whites with the first portion of sugar at medium speed, allowing the sugar to dissolve gradually. When the mixture becomes light and airy, increase the speed and whip until stiff, glossy peaks form.
- Gently fold in the second portion of sugar with a spatula, mixing from the bottom up to keep the meringue light and stable.
- Pipe a round meringue disk about 1.5 cm (½ inch) thick onto a parchment-lined baking sheet. With the remaining meringue, pipe small kisses to use later as decoration.
- Dry the meringue in a fan oven at 100°C (210°F) for about 1½ hours, until crisp outside yet still slightly soft inside. Keep the temperature low to maintain a beautiful white finish.
ASSEMBLY
- To make the Chantilly cream, whip very cold heavy cream with sugar and vanilla seeds. Aim for a soft, stable texture: the cream should be light and smooth, not over-whipped.
- Place the meringue disk on a serving plate and spread an even layer of Chantilly cream on top. Using a potato ricer, press the chestnut cream into thin strands and let them fall gently to cover the entire surface.
- Finish the dessert by decorating with Chantilly rosettes and small meringue kisses. Build gentle layers to form the characteristic mountain shape of the traditional Mont Blanc.
- Chill the Mont Blanc in the refrigerator at 4°C (39°F) until serving, so the textures remain balanced and beautifully soft.
Notes
For extra indulgence, serve with whipped cream or chocolate shavings.
Nutrition
Serving: 100g | Calories: 942kcal | Carbohydrates: 148g | Protein: 11g | Fat: 36g
2 comments about “Monte Bianco: dolce di castagne, meringa e panna montata”
Ciao vorrei provare a fare la tua ricetta del monte bianco ma non trovo le castagne, solo crema di marroni. Mi domandavo se fosse possibile utilizzare la crema per avere lo stesso risultato. Grazie
Ciao Mirko,
non te lo consiglio perché ti viene stucchevole e troppo dolce!
Hai provato a cercare le castagne in barattolo (come i fagioli per capirci)? Sono un’ottima alternativa
A presto!