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Mont Blanc

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Mont Blanc

Postby Pepper Pig » Sun May 17, 2020 4:31 pm

One of my Kindle reads during lockdown has been Jay Rayner's "My Last Supper " which is still on offer at £3.79. It's excellent food-wise as you might expect and I'm disappointed to have finally finished it. His chosen dessert was the chestnut Mont Blanc which I've never made but want to now. He chose Henry Harris to prepare it. Has anyone here ever tried?

https://en.wikipedia.org/wiki/Mont_Blanc_(dessert)

Not sure I'd get it past fussy OH mind you.
Last edited by Pepper Pig on Sun May 17, 2020 5:15 pm, edited 2 times in total.

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Re: Mont Blanc

Postby PatsyMFagan » Sun May 17, 2020 4:36 pm

I'm sure I would like it, but don't think I could eat a whole one ;)

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Re: Mont Blanc

Postby Stokey Sue » Sun May 17, 2020 4:47 pm

I have had it - there’s a Nigella recipe but not currently on her website

I think the one I had in a restaurant was on a meringue base, and I don’t like meringue

For me it’s like banoffee pie ( actually it very like banoffe in some ways) - an assembly of things I quite like individually but I don’t see why you’d want to put them together and plough through a whole portion
But then I’m not much of a dessert person, and I suspect Henry Harris would make a better flavoured chestnut purée

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Re: Mont Blanc

Postby Earthmaiden » Sun May 17, 2020 5:53 pm

When I was about 18 it featured in my Cordon Bleu book of puddings and desserts and I longed to make it.

Now I am 60+ and still have to make or eat it. During that interim period I have decided I'm not a huge fan of chestnuts in things even though I love them roasted, so I probably won't bother.

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Re: Mont Blanc

Postby Suffs » Sun May 17, 2020 6:36 pm

It used to be one of my ‘go to’ dinner party desserts back in the day ...

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Re: Mont Blanc

Postby Renee » Sun May 17, 2020 7:54 pm

I'm not sure that I would like the chestnut purée.

https://en.wikipedia.org/wiki/Mont_Blanc_(dessert)

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Re: Mont Blanc

Postby Suelle » Sun May 17, 2020 8:01 pm

I've made this Mont Blanc layer cake, which has the same flavour elements. The chestnut cream wasn't particularly strongly flavoured, and it needed more chocolate!

https://www.theguardian.com/lifeandstyl ... ake-recipe
The blog which does what it says on the tin:

http://mainlybaking.blogspot.co.uk/

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Re: Mont Blanc

Postby Pepper Pig » Sun May 17, 2020 8:02 pm

Just looked at Delia’s. Might have a go.

https://www.deliaonline.com/recipes/int ... nts-blancs

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Re: Mont Blanc

Postby Pepper Pig » Sun May 17, 2020 8:04 pm

SorrySuelle, just seen yours. Will look at that too.

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Re: Mont Blanc

Postby Suelle » Sun May 17, 2020 8:36 pm

Pepper Pig wrote:SorrySuelle, just seen yours. Will look at that too.


Delia's looks more traditional!
The blog which does what it says on the tin:

http://mainlybaking.blogspot.co.uk/

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Re: Mont Blanc

Postby Stokey Sue » Sun May 17, 2020 9:24 pm

I’m not sure Delia’s use of mascarpone and fro age frail is in any way traditional

French recipes, such as the usually reliable Chef Simon, use crème Chantilly
Here’s his recipe (in French)

http://www.lacuisinedejosie.fr/2013/12/le-mont-blanc/

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Re: Mont Blanc

Postby mark111757 » Sun May 17, 2020 11:53 pm

Sue

Here is the recipe as it appeared in the daily mail. I savefvall the show's and recipes but st the.moment every is in storage

https://www.dailymail.co.uk/news/articl ... -food.html

I saved screen shots.of Mont Blanc. Am.gonna try got the the rest

Enjoy

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Re: Mont Blanc

Postby Stokey Sue » Mon May 18, 2020 12:07 am

Thanks Mark, I think that’s slightly different from the version I saw on tv, but the same ingredients

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Re: Mont Blanc

Postby mark111757 » Mon May 18, 2020 1:20 am


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Re: Mont Blanc

Postby mark111757 » Mon May 18, 2020 1:36 am

Here's the Rachael khoo version from my little French kitchen

https://thehappyfoodie.co.uk/recipes/mo ... m-mountain

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Re: Mont Blanc

Postby Earthmaiden » Mon May 18, 2020 9:13 am

Gosh, I like the look of these smaller ones. The one I mentioned from Cordon Bleu was a huge mountain to serve to impress - a bit like croquembouche in stature. That was why I never made it - it needed an occasion!

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Re: Mont Blanc

Postby Sakkarin » Mon May 18, 2020 12:10 pm

Intrigued that one of the Rachel Khoo dishes I've made was her take on floating islands, which also involved meringue.

I have some chestnuts in the cupboard, may have a bash at something Mont Blancish, it seems to cover a multitude of sins, from what seems to be the traditional spaghetti extruded thick chestnut paste to Rachel's where it seems to be more of a sauce.

I was flicking through my Portuguese "World Food" book following the Feijoada thread, and discovered this dish, again heavily meringueish, the recipe in my book uses 600g of egg whites! All those poor neglected yolks...

https://portugueserecipes.ca/recipe/826 ... ing-Recipe

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Re: Mont Blanc

Postby Stokey Sue » Mon May 18, 2020 12:57 pm

Don’t the yolks go into pastels de nata?

16 tablespoons of sugar in this one. Practical?

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Re: Mont Blanc

Postby Amyw » Mon May 18, 2020 12:58 pm

I’ve only had chestnuts once or twice years ago but from what I can remember I don’t like them. Definitely a no go desssett for me

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Re: Mont Blanc

Postby Lokelani » Tue May 19, 2020 12:49 pm

I've never made a traditional Mont Blanc as such. I did make Vacherin aux Marrons one xmas, from the recipe in my ancient Sainsbury's Puddings & Desserts book, by Carole Handslip printed in 1980. It was Mum's before it was mine & it is an excellent tall, narrow hardback book with the most amazing classic desserts in. Considering it says 99p on the back of it, it was a real bargain!

I piped three layers of meringue discs & sandwiched with double cream, sweetened chestnut puree & brandy. Put together & sprinkled with grated chocolate. I don't often made desserts, nor bother with piping bags, but I found it absolutely delicious. I think some others found the flavour a little delicate, but then I adore anything nutty. :lol:

Those other versions look a lot quicker.
I think the book also had floating islands, by one of its names. It was again a bit faffy for me, but glad I made it once. The egg yolks did indeed go in the custard they floated on.
Last edited by Lokelani on Tue May 19, 2020 12:59 pm, edited 1 time in total.

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