CookEatShare è inoltre disponibile in English

Ricetta Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma

by Patrice Martineau. Ricetta originale by Patrice Martineau
Clicca per votare
5 voti | 17220 visioni

A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 5 servings
Marcatori (Tags):


Cost per serving $0.36 vedi dettagli
  • 48g Egg White
  • 24g Granulated Sugar
  • 22g Powder Sugar
  • 2g Cacao Powder
  • 5g Dry Egg White Powder
  • 148g Milk
  • 72g Egg Yolk
  • 8g Granulated Sugar
  • 20g Trimoline (Invert Sugar Syrup)
  • 120g Chestnut paste (Kumamoto)
  • 15g Chocolate (80%)
  • 40g Cream
  • 3g Trimoline
  • 3g Glucose
  • 40g Whipped Cream
  • 35g Condensed Milk
  • 145g Milk
  • 5g Gelatin
  • 2.5g Grué de Cacao
  • 30g Cream 38%
  • 20g Cream Marron (Saboton)
  • QS Plaque Chocolate
  • QS Marron Glace


  1. ---Prepare Meringue---
  2. Make Meringue with egg white, dry egg white powder and 24g granulated sugar.
  3. Fold in sifted dry ingredients (powder sugar and cocoa powder) little by little.
  4. Pipe for a 45mm round disk.
  5. Bake at 70c in a convection oven (dry bake).
  6. ---Prepare Chestnut Ice Cream---
  7. Whisk 8g sugar and egg yolk until thoroughly combined and completely smooth.
  8. Bring 148g milk to boil with 20g trimoline. Temper the egg mixture by adding hot milk.
  9. Return above mixture to a saucepan and continue to cook, stirring with a spatula, until you get some thickness.
  10. Filter the mixture through a chinoise and add to chestnut paste.
  11. Freeze using a Pacojet machine.
  12. ---Prepare Chocolate Cream---
  13. Combine cream , 3g trimoline, and glucose in a saucepan. Bring to a boil.
  14. Add chocolate. Strain.
  15. Fold the 90% peak cream in.
  16. ---Prepare Condensed Milk Gelée ---
  17. Combine 145g milk, condensed milk, and grué de cacao in a saucepan. Bring to a boil. Set aside.
  18. Add gelatine and pour into a hotel pan for 5mm of thickness.
  19. Refrigerate until fully set. Pull out a 9cm circle.
  20. ---Prepare Chestnut Espuma---
  21. Mix marron cream with cream. Pour into the espuma.
  22. ---Decorate---
  23. Using the photo for reference decorate the dessert with plaque chocolate and marron glace.

Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 5 servings
Calories 221  
Calories from Fat 120 54%
Total Fat 13.59g 17%
Saturated Fat 7.35g 29%
Trans Fat 0.0g  
Cholesterol 206mg 69%
Sodium 67mg 3%
Potassium 191mg 5%
Total Carbs 19.62g 5%
Dietary Fiber 0.5g 2%
Sugars 18.03g 12%
Protein 6.82g 11%
Come ti sembra questa ricetta?
Clicca per votare:

Link a Ricetta

Aggiungi Ricetta con larghezza di 400px (anteprima)

Aggiungi Ricetta con larghezza di 300px (anteprima)


Lascia una recensione o commento