Mont Blanc Blackcurrant
0.75 h
4 raciones
Difficulty:
Media
Ingredients
VANILLA MERINGUE - BUDDHA HAND
150 g egg whites
150 g extra fine sugar
120 g icing sugar
2 g powdered vanilla
2 g Buddha Hand peel
1 g fleur de sel
ALMOND CREAM WITH CITRUS
200 g butter
4 g lemon peel
4 g orange peel
200 g icing sugar
200 g powdered almonds
200 g eggs
10 g flour (normal flour)
CHESTNUTS IN VANILLA SYRUP
500 g Ponthier vacuum-cooked chestnuts
100 g sugar
100 g invert sugar
300 g water
2 vanilla pods
SHORT PASTRY
520 g flour (normal flour)
300 g butter
2 g powdered vanilla
2 g fine salt
200 g icing sugar
80 g powdered almonds
100 g eggs
CHESTNUT & WHITE CHOCOLATE CHANTILLY CREAM
300 g dairy cream (38%)
250 g Ponthier chestnut puree
2 vanilla pods
260 g Weiss Nevea 29 % white chocolate
70 g 1/6 prepared jelly
600 g dairy cream (38%)
BLACKCURRANT & STRAWBERRY CONFIT
250 g Ponthier blackcurrant purée
250 g Ponthier raspberry puree
60 g glucose
8 g NH pectin
4 g young pectin
80 g brown sugar.
15 x 7cm diameter x 2 cm high tartlets
Vanilla meringue - Buddha Hand
Heat the whites with the extra fine sugar, icing sugar and salt at 50ºC in a bain-marie. Prepare on the 3rd speed in a mixer equipped with a whisk.
When the mix rises, add in the powdered vanilla and peel. Halt the mixture while still soft and flexible.
Cook a few balls in a Flexipan mould (2 cm diameter dome-shapes). Bake at 90ºC in a convection oven for about 2 hrs.
Almond cream with citrus
Cream the butter and peels, add in icing sugar and powdered almond; mix and add the eggs progressively, then the flour.
Chestnuts in vanilla syrup
Immerse the chestnuts in the boiling syrup and cook for 15 mins.
Leave to cool down on a covered tray. Drain before putting everything together.
Short pastry
6 cm diameter x 1.5 cm high Silform
Soften the butter on a blender blade; add in the icing sugar, powdered almond, fine salt and vanilla.
Add in the flour, sieve, then finish with the eggs. Leave the dough to stand in the fridge.
Cut off 2.5 mm thick pieces of short pastry and fill with almond cream with citrus fruits and vanilla syrup-infused crushed cleaned chestnuts.
Bake for about 18 minutes at 150ºC.
Once out of the oven, lightly cap the bases with chestnut-vanilla syrup and put the hot plate on a silicone baking mat.
Chestnut & white chocolate chantilly cream
Prepare a ganache and set aside in the cold for the coating.
Blackcurrant & strawberry confit
Heat the fruit pulp and glucose at 50ºC; pour in the pectin mixed with the sugar. Stir; then add in stock, strain over a cling film-covered tray.
Set aside in the cold. Spread out before putting everything together.
Assembly & finishing touches
Fill in the meringue cups with blackcurrant/raspberry confit. Place them in the centre of the tartlets.
Mount the chantilly cream on the chestnuts with white chocolate and arrange around the meringues on a rotating plate.
Freeze; then pass through violet and white velvet.
Decorate with a touch of confit.
