Mont Blanc (Chestnut, Meringue, Whisky)

Method

Meringue

Step 1

Place the Kiyie Mix and the hot water in the mixer and whip with the whisk on speed 3 for 6–7 minutes until an Italian meringue forms.

Step 2

Gently fold in the remaining ingredients using a spatula.

Step 3

Pipe meringues 3–4 cm high using a piping bag.

Step 4

Bake at 100°C for about 1½ hours.

Chestnut Cream

Step 1

Place all the ingredients in the mixer and whip with the whisk until smooth and well combined.

Chestnut Diplomat Cream

Step 1

Mix the patisserie mix with the milk on speed 1 for 1 minute.

Step 2

Add the cream and chestnut purée and beat on speed 3 until a firm cream forms.

Composition of the dessert

In a 60 mm butter tart shell, spread a small amount of chestnut cream on the base, then add the chestnut diplomat cream. Place one meringue in the center and cover it with more chestnut diplomat cream. Finally, decorate around the diplomat with chestnut cream using a multi-hole piping nozzle.