Mont Blanc
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- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Mont Blanc
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.
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.
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Mont Blanc
I'm sure I would like it, but don't think I could eat a whole one
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Mont Blanc
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
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
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Mont Blanc
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.
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.
Re: Mont Blanc
I'm not sure that I would like the chestnut purée.
https://en.wikipedia.org/wiki/Mont_Blanc_(dessert)
https://en.wikipedia.org/wiki/Mont_Blanc_(dessert)
Re: Mont Blanc
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
https://www.theguardian.com/lifeandstyl ... ake-recipe
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Mont Blanc
SorrySuelle, just seen yours. Will look at that too.
Re: Mont Blanc
Pepper Pig wrote:SorrySuelle, just seen yours. Will look at that too.
Delia's looks more traditional!
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Mont Blanc
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/
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/
- mark111757
- Posts: 788
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: Mont Blanc
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
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
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Mont Blanc
Thanks Mark, I think that’s slightly different from the version I saw on tv, but the same ingredients
- mark111757
- Posts: 788
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: Mont Blanc
Here's the Rachael khoo version from my little French kitchen
https://thehappyfoodie.co.uk/recipes/mo ... m-mountain
https://thehappyfoodie.co.uk/recipes/mo ... m-mountain
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Mont Blanc
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!
Re: Mont Blanc
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
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
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Mont Blanc
Don’t the yolks go into pastels de nata?
16 tablespoons of sugar in this one. Practical?
16 tablespoons of sugar in this one. Practical?
Re: Mont Blanc
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
Re: Mont Blanc
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.
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.
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.
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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