Mont Blanc
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51 posts
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- ChinchillaLady
- Posts: 271
- Joined: Sun Mar 29, 2020 2:45 pm
Re: Mont Blanc
Suffs wrote:Theres a hot chestnut seller in Norwich in the winter
I took completely the wrong meaning from this sentence.
Re: Mont Blanc
Sakkarin wrote:I remember the hot chestnut guy outside Turnham Green Station that sold bags for sixpence in the early '60s in the freezing winters when we had six foot snowdrifts.
He'd certainly gone by the time we moved to that part of west London in the late '70s!!
Did you go to local schools? Our boys went to Grove Park and Chiswick Community.
And I definitely remember the chestnut sellers on Oxford Street!
- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: Mont Blanc
There was a mention further back of Josceline Dimbleby’s recipes. The one I still make that everyone loves is her Lemon Soufflé in a Chocolate Case. It looks magnificent but is in fact very easy.
Re: Mont Blanc
Well here's my attempt, which I'm quite pleased with! Made some fab ice cream with the leftover yolks as a side order, but not having an ice cream maker it was something of a faff, having to yank it out of the freezer every 20 minutes for 3 hours, "hand churning" it. Should have left it a bit longer, it didn't like being piped...
Here's a photo of another plateful on this link, the other way round, with a meringue base and the cream on top:
http://www.sakkarin.co.uk/foodforumpix/ ... bottom.jpg
Here's a photo of another plateful on this link, the other way round, with a meringue base and the cream on top:
http://www.sakkarin.co.uk/foodforumpix/ ... bottom.jpg
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Mont Blanc
Yum!
Where’s mine?
Where’s mine?
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Mont Blanc
Looks a real work of art! Where did it rate on the taste scale?
I forgot to mention that after posting the 1960s Cordon Bleu interpretation of Mont Blanc, which did not feature meringue, I noticed on the next page a recipe for something called Chamonix which does have meringue and sounds (there's no picture) very similar to the concoction you've all been talking about.
I forgot to mention that after posting the 1960s Cordon Bleu interpretation of Mont Blanc, which did not feature meringue, I noticed on the next page a recipe for something called Chamonix which does have meringue and sounds (there's no picture) very similar to the concoction you've all been talking about.
Re: Mont Blanc
Wiki (my geography is hopeless, so I didn't know this):
Chamonix-Mont-Blanc (usually shortened to Chamonix) is a resort area near the junction of France, Switzerland and Italy. At the base of Mont Blanc, the highest summit in the Alps, it's renowned for its skiing.
The chestnut puree reminded me of something I can't quite place. It's nice, but whatever you did with it, I could not see it being a contender for my Last Supper dessert, although I will undoubtedly dabble again in the future.
It did strike me that the texture of the chestnut puree was very much like miso, and it made me think of a couple of miso desserts I've seen on TV programmes recently - I can now see how they might work, when sweetened with a heavy sugar syrup.
I am quite chuffed how the pic came out as my piping skills are not what they were! That chestnut puree is hard work to pipe.
Taste scale? 6.5 to 7?
I googled "Chamonix dessert", and it threw up some Mont Blanc pix, this one looks interesting, most of the "Mont Blanc" pix there were cones with piped chestnut puree on the outside
Chamonix-Mont-Blanc (usually shortened to Chamonix) is a resort area near the junction of France, Switzerland and Italy. At the base of Mont Blanc, the highest summit in the Alps, it's renowned for its skiing.
The chestnut puree reminded me of something I can't quite place. It's nice, but whatever you did with it, I could not see it being a contender for my Last Supper dessert, although I will undoubtedly dabble again in the future.
It did strike me that the texture of the chestnut puree was very much like miso, and it made me think of a couple of miso desserts I've seen on TV programmes recently - I can now see how they might work, when sweetened with a heavy sugar syrup.
I am quite chuffed how the pic came out as my piping skills are not what they were! That chestnut puree is hard work to pipe.
Taste scale? 6.5 to 7?
I googled "Chamonix dessert", and it threw up some Mont Blanc pix, this one looks interesting, most of the "Mont Blanc" pix there were cones with piped chestnut puree on the outside
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Mont Blanc
I could see the relevance of Chamonix as DS used to go there quite a bit. There certainly seem to be many versions of these desserts.
Thank you for experimenting on our behalf!
Thank you for experimenting on our behalf!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Mont Blanc
It looks lovely sakkarin but I don’t see it as Last Supper fodder
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