Ahhhh the thorny issue of a dessert from Christmas (yikes !)… log or not log, that is the question ! Good, as I don’t know if you have yet decided or not on the issue (play on words when you hold us !), I invites me into the debate by offering you my version of the Christmas cake, a Mont Blanc with chestnuts and blueberries. So I know, where you say that this cake is inaccessible and that you’re going to have to spend hours in the kitchen to make it and finish it in the sweat, but certainely this is the day cake the easiest in the world (yes, yes, I assure you !). A meringue, the whipped cream, some fruits and hop the turn is played to put it on your table for a Mont Blanc that will be able to amaze all your guests !

Just a little tip before you leave with the recipe, this cake requires a mounting for maximum 1 hour before serving and stored in a cool and dry place (but not the fridge) because otherwise the meringue will take the moisture, and you lose the crunchiness of the latter, and that, that would be a shame.

Mont blanc chestnuts and blueberries {gluten-free}

To 8 people Save Print Ingredients

  • 40 cl of liquid cream
  • 300 g cream of chestnuts
  • 100 g of jam of blueberries
  • 100 g of blueberries
  • FOR THE MERINGUE
  • 4 egg whites
  • 120 g of sugar
  • 120 g of icing sugar

 

Preparation

  • Preheat the oven to 90°.
  • For the meringue, mount the egg whites then add the sugar in powder, three times continuing to whisk. Then add the icing sugar and fold in by hand with a with a spatula. Put the meringue into a piping bag. Pochez 4 discs of meringue for about 25 cm in diameter. Bake for 1 hour 40 minutes.
  • Make the chantilly cream by whipping the whipping cream well chilled so that it is firm. Separate the whipped cream in two and then fold in with rubber spatula 250 g of chestnut purée on one side and the other, 100 g of jam of blueberries. Put the whipped cream in two pockets at sleeves and refrigerate before you begin the installation.
  • For mounting, pochez alternately the whipped cream of chestnuts and whipped cream with blueberries on the first disc of meringue and then add in the center a spoonful of chestnut purée remaining and a few blueberries. do the same amount of disks one after the other and finish with a disk poached two whipped cream and decorated with blueberries.

 

Written by Doc

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