The Caterer

Mont Blanc

12 December 2006
Mont Blanc

Chestnut mousse centred with crème chantilly, chestnut cream and chocolate macaroon

(Serves 16-20)

For the chocolate almond macaroons (makes about 16-20)
30g cocoa powder
200g egg whites
200g sugar
200g ground almonds

For the chestnut and rum butter cream
360g chestnut paste
145g unsalted butter
12g rum
55g Italian meringue

For the crème chantilly
450g whipping cream
30g sugar
½ vanilla pod, split and scraped

For the chestnut mousse 14.4g gelatine
600g double cream
250g vanilla syrup
350g chestnut purée
60g rum

For the garnish Cocoa powder
Marrons glacés
Chocolate shavings

Method For the chocolate macaroon, sieve the cocoa powder. Make a stiff meringue with egg whites and sugar. Mix together the ground almonds and cocoa powder and fold into the meringue. Pipe 5cm discs on to Silpat mat. Bake at 135ºC for 45 minutes.

For the chestnut and rum cream, beat together the chestnut paste and unsalted butter until it becomes aerated and light in colour. Add the rum. Fold together with the Italian meringue.

For the crème chantilly, whisk together the whipping cream, sugar and vanilla pod.

For the chestnut mousse, soak gelatine in ice-cold water. Whisk double cream until ribbon stage. Warm vanilla syrup. Add gelatine and melt. Add chestnut purée and blitz together. Allow to cool. Add rum and mix in. Sieve and fold together. Allow to set in the fridge.

To assemble, pipe a bulb of the chestnut cream on top of the chocolate macaroon. Coat with the crème chantilly. Pipe thin strips of the chestnut mousse over the crème chantilly. Dust with cocoa powder. Pipe a bulb of crème chantilly. Decorate with the marrons glacés and chocolate shavings.

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