Mont Blanc Vacherin with Chestnut Ice Cream and Cho

Name: Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 GruA de Cacao; 30g Cream 38%; 20g Cream Marron (Saboton); QS Plaque Chocolate; QS Marron Glace

Servings: persons

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 GruA 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.
9
Temper the egg mixture by adding hot milk.
10
Return above mixture to a saucepan and continue to cook, stirring with a spatula, until you get some thickness.
11
Filter the mixture through a chinoise and add to chestnut paste.
12
Freeze using a Pacojet machine.
13
---Prepare Chocolate Cream---
14
Combine cream , 3g trimoline, and glucose in a saucepan.
15
Bring to a boil.
16
Add chocolate.
17
Strain.
18
Fold the 90% peak cream in.
19
---Prepare Condensed Milk GelAe ---
20
Combine 145g milk, condensed milk, and gruA de cacao in a saucepan.
21
Bring to a boil.
22
Set aside.
23
Add gelatine and pour into a hotel pan for 5mm of thickness.
24
Refrigerate until fully set.
25
Pull out a 9cm circle.
26
---Prepare Chestnut Espuma---
27
Mix marron cream with cream.
28
Pour into the espuma.
29
---Decorate---
30
Using the photo for reference decorate the dessert with plaque chocolate and marron glace.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 48g Egg White, 24g Granulated Sugar, 22g Powder Sugar, 2g Cacao Powder, and more.

Yes, Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions