Swiss Inspired Mont Blanc

Swiss Inspired Mont Blanc

The original Mont Blanc dessert is something of a global sensation. Created in France, but first mentioned in an Italian cookbook from 1475, this chestnut and cream dessert has gained popularity across Switzerland, Hungary, Romania, and even Japan.

Lynn, food blogger behind Ink Sugar Spice, has taken inspiration from her ski holidays in Switzerland, to create a spicy, sweet, and creamy version of this dessert that kids and adults alike will love.

 

For the meringues:

Ingredients

  • - 2 large egg whites
  • - 110g caster sugar
  • - 2 tbsp. high-quality milk cocoa powder

 

Method

Preheat your oven to 110°C, and line a baking tray with baking parchment.

Whip the egg whites until they form stiff peaks. Slowly incorporate caster sugar while still whipping the egg whites. Add the chocolate powder using a sieve, and fold in gently.

Scoop two large spoonfuls onto the baking tray, and gently swirl each with the back of the spoon to create a disc shape. Bake in the centre of the oven for 1 hour 20 minutes, then turn the oven off, prop the door open with a heat-proof handle (such as a wooden spoon) and leave in the oven for a further hour. 

 

For the biscuit cream:

Ingredients

  • - 400g biscuit spread
  • - 150g double cream 

 

Method

Whip the double cream until thick. Mix the biscuit spread into the cream until completely combined.

Spoon the cream into a small circular nozzle, twist the end tight and refrigerate until it’s time to construct (when the meringues are cool).

Scoop two large spoonfuls onto the baking tray, and gently swirl each with the back of the spoon to create a disc shape. Bake in the centre of the oven for 1 hour 20 minutes, then turn the oven off, prop the door open with a heat-proof handle (such as a wooden spoon) and leave in the oven for a further hour. 

 

For the chocolate ganache:

Ingredients

  • - 300g high-quality chocolate, minimum 70% cocoa solids
  • - 250ml double cream 

 

Method

Break the chocolate into a heatproof bowl. Gently warm the cream in a saucepan over a low heat, until the first bubbles begin to appear.

Remove from the heat and pour over the chocolate. Leave for three minutes, or until the chocolate has softened, then stir to combine. Allow to cool, then place into a 3mm piping bag. Set aside at room temperature.

 

For the assembly:

Ingredients

  • - Strawberries
  • - Figs
  • - Icing sugar

 

Method

Slice the bottom of the strawberries, and affix one to each meringue using a little ganache. Pipe a layer of ganache over the strawberry until completely covered.

Pipe the biscuit cream over the top of the ganache, completely encasing it, until it looks like a little nest. Sprinkle icing sugar over the top, and serve with figs and extra strawberries.

You can download a PDF version of our Foodie Finds recipe book, which includes this recipe and other 'Alpine-Inspired' recipes.

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