MONT BLANC VERRINE

Name: MONT BLANC VERRINE
Ingredients: 250 g chestnut cream; 50 g Port Charlotte® whisky 50%; Total weight: 300 g; 500 g whole milk; 160 g 35% fat cream; 75 g caster sugar; 50 g atomised glucose; 50 g 0% fat milk powder; 3 g stabiliser; 50 g egg yolks; 200 g chestnut paste; 150 g chestnut cream; 15 g Port Charlotte® whisky 50%; Total weight: 1 253 g; 1 036 g whole milk; 20 g Matcha green tea powder; 330 g 35% fat whipping cream; 240 g caster sugar; 100 g 0% fat milk powder; 100 g atomised glucose; 9 g stabiliser; Total weight: 1 835 g; 188 g egg whites; 40 g caster sugar (1); 20 g caster sugar (2); 130 g caster sugar (3); 188 g icing sugar; 6 g vanilla powder; 2 g cream of tartar; Total weight: 574 g

Chef :

Original creation by
Emmanuel RYON
Meilleur Ouvrier de France Glacier,
World Pastry Champion,
‘Une glace à Paris’, France

Brand

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Ingredients

250 g chestnut cream
50 g Port Charlotte® whisky 50%
Total weight: 300 g

Step

In a bowl, mix the ingredients together. Set aside.

Ingredients

500 g whole milk
160 g 35% fat cream
75 g caster sugar
50 g atomised glucose
50 g 0% fat milk powder
3 g stabiliser
50 g egg yolks
200 g chestnut paste
150 g chestnut cream
15 g Port Charlotte® whisky 50%
Total weight: 1 253 g

Step

Bring the milk and cream to the boil in a saucepan. Add the
whitened mixture of egg yolks, sugar, glucose, stabiliser and
milk powder. Cook to 83°C. Stir in the chestnut paste and
cream, then the Port Charlotte®. Mix well. Cool rapidly to 4°C.
Leave to mature for at least 4 hours. Blend and whirl.

Ingredients

1 036 g whole milk
20 g Matcha green tea powder
330 g 35% fat whipping cream
240 g caster sugar
100 g 0% fat milk powder
100 g atomised glucose
9 g stabiliser
Total weight: 1 835 g

Step

Bring the milk and cream to the boil in a saucepan. Add the
sugar, tea powder, glucose, milk powder and stabiliser. Cook
to 85°C. Blend and cool rapidly to 3°C. Leave to mature for at
least 4 hours. Blend and whirl.

Ingredients

188 g egg whites
40 g caster sugar (1)
20 g caster sugar (2)
130 g caster sugar (3)
188 g icing sugar
6 g vanilla powder
2 g cream of tartar
Total weight: 574 g

Step

Beat the egg whites with the sugar (1) and cream of tartar in a
mixer. Gradually add the sugar (2). Finally, fold the egg whites
into the sugar (3). Using a spatula, fold in the sifted icing sugar
and vanilla powder. Shape into meringuettes. Bake in a fanassisted oven at 80°C for 90 minutes.

Ingredients

300 g chestnut paste
50 g chestnut cream
70 g milk
45 g butter
10 g Port Charlotte® whisky 50%
Total weight: 475 g

Step

Heat the milk and butter in a saucepan. Mix the chestnut
paste and the chestnut cream in a mixer fitted with the paddle
attachment. Stir in the warm milk and butter mixture. Add the
Port Charlotte®. Set aside.

Ingredients

200 g caster sugar
20 g glucose
60 g water
100 g egg whites
Total weight: 380 g

Step

Cook the sugar, glucose and water in a pan at 118°C. Pour the cooked sugar over the frothy egg whites. Whisk until completely cooled.

Ingredients

No ingredients.

Step

In a verrine, poach the Port Charlotte® chestnut ice cream halfway up, followed by the Port Charlotte® chestnut coulis.
Place the meringuettes on top. Poach the Matcha ice cream and freeze.
Poach the Mont Blanc cream on a sheet of baking paper using a Mont Blanc tip.
Freeze.
Using a cookie cutter, cut out the diameter of the verrine.
Place the disc on the verrine.
Finish the decoration with the Italian meringue, the meringuettes and a few marrons glacés.