Monday, 24 October 2016

Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert

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Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert 

chestnut, chestnut puree, creme de marrons, de tout coeur limousin, dessert, Eton mess, food, food blogger, France, home cooking, Limousin, meringue, Mont Blanc, recipe, seasonal, vegetarian, retreat, low cost, rural retreat, rural France, food blogger, food blog, cooking, easy recipe, make ahead dessert, home cooking,
Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert 


Mont Blanc 'Mess' - creme de marrons (chestnut puree), creme fraiche and crushed meringue dessert 


A mix up of two equally delicious, classic desserts from both sides of the Channel; the British Eton Mess and French Mont Blanc. Both use meringue and cream, but where Eton Mess uses fresh berries, the Mont Blanc dessert uses sweetened chestnut puree (creme de marrons). I have used creme fraiche in my recipe as the tanginess cuts through the sweetness of the meringue and creme de marrons. 


A simple autumn and festive season dessert, that can be ready in less than 10 minutes. To serve the Mont Blanc Mess you can add a few chopped candied chestnuts (marrons glacé) and a grating of dark chocolate. Bon appetit!


recipe by Ema at De Tout Coeur Limousin

preparation time: 10-15 minutes
makes 4-6 

ingredients

90g meringue
125g creme fraiche
125g sweetened chestnut puree (creme de marrons)

to serve (optional) 

grated chocolate
chopped marrons glacé (candied chestnuts)

suitable for vegetarian, gluten free (check ingredients of the chestnut puree you use to make sure it is suitable) 

method


crush the meringues then mix in the sweetened chestnut puree (creme de marrons) and creme fraiche. Spoon into individual serving dishes. Sprinkle over chopped marrons glacé if using and grated dark chocolate. This is ready to eat immediately, but will keep in the fridge for a few hours if you want to make ahead. Don't leave it too long though as the meringues will lose their crunch. 


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4 comments:

  1. You know, as much as I love meringues i have never tried mont blanc, but as co-incidence would have it it is actually on my 'to bake' list. i'd never even considered an eton messy stylie - great idea - bet it tastes amazing.
    Angela x

    ReplyDelete
    Replies
    1. thanks - and great for the festive season too. Let us know how you get on with your Mont Blanc too.

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  2. Oooh this looks and sounds delicious! I love Eton mess so I am sure I'd love this too. Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. thanks so much Kirsty - and so super easy to make too :)

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