'Mont blanc' – chestnut ganache with chocolate, cream and meringue
by Viviana Varese
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Ingredients
Store Cupboard
150g of chestnut purée
115g of milk chocolate, chopped
100g of egg white
220g of caster sugar
100g of icing sugar
35g of milk powder
80g of white chocolate, chopped
1/2 vanilla pod
55g of cocoa powder
candied chestnuts, halved
Speciality Ingredients
4g of gelatine
141g of glucose
52g of trimoline
4g of stabiliser
20g of dextrose
8g of dried albumen
gold leaf
Dairy
540g of cream
1055g of milk
Oils & Vinegars
25g of olive oil
Salad & Fresh Herbs
mint cress
Bakery
chocolate decorations