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Chestnut & Black Currant Vanilla Cream... Like a Mont Blanc
Ingredients
For the chestnut cream
- 180 g chestnut cream
- 50 g mascarpone
- 1 sheet gelatine
- 2 tbsp cream (to melt the gelatine)
For the jelly with black currants
- 100 g black currant juice
- 1 sheet gelatine
- 1⁄4 vanilla pod
- 1 star anise
- 10 g brown sugar or a black currant jelly, but not too sweet
For the whipped cream
- 200 g whipped cream
- 60 g mascarpone
- 1⁄4 vanilla pod
- 8/10 g icing sugar
For the syrup for the brick pastry
- 30 g brown sugar
- 60 g water
- 20 g butter
For the crispy leaves & decoration
- 60 g candied chestnuts
- 4 puff brick pastry (use the rest for small crispy biscuits to accompany foie gras according to your taste and desires)
- 1 lime
- 1 orange
Instructions
Chestnut cream
1. Mix chestnut cream and mascarpone carefully.
2. Heat the cream slightly and add the squeezed gelatine leaf (previously soaked in cold water for five minutes) and melt while stirring.
3. Add this cream to the mascarpone mixture, beat well and keep cool.
Black currant jelly
1. Heat the black currant juice with vanilla, star anise and sugar.
2. Cook for 1 minute, add gelatine (soaked and squeezed), pass through a sieve, mix well and keep cool.
Whipped cream
1. Mix the whipped cream with the mascarpone, sugar and vanilla.
2. Place in a poached bag and keep in a cool place.
Syrup
1. Heat the water slightly to melt the sugar and add the butter.
2. Coat the four brick pastry plates one after the other with butter and place them on top of each other.
3. Cut into rectangular strips of 4 x 13 cm (5/6 strips).
4. Place one on top of the other between two sheets of baking paper, place a cake plate on top to weigh down and bake in the oven at 155°C for approx. 12/15 minutes until they are amber.
Arrange
1. Whip the chestnut mascarpone cream lightly again and pour into a piping bag.
2. Stir the currant jelly.
3. Sprinkle with some crumbled chestnuts and add some lime and orange peel. Enjoy!
Recipe : Alain Pierron