Chestnut mont blanc meringue
I admit - as would most chefs and home cooks - that the readily available prepared and vacuum-packed chestnuts are a lifesaver when you are in a hurry, especially at Christmas, when Brussels sprouts are in desperate need of embellishment. or the roasted turkey stuffing needs a special addition. But we would probably all agree that the taste, texture and flavour of the real thing bear no comparison. So, here is a pudding recipe using fresh chestnuts. It does require a bit of forward planning, but it is well worth it.
‘In Season for 10 Years’ (£30) is available to buy at Sally's London shops and her restaurant, Clarke's, and online at sallyclarke.com
Recipe information
Yield
Serves 2-4
Ingredients
For the chocolate sauce (optionak)
To serve
Preparation
Step 1
Make a nick in each chestnut with a small, sharp knife. Blanch them in boiling water for 5 minutes, then drain and peel as soon as they are cool enough to handle.
Step 2
In another pan, gently boil the sugar with 180ml water for 10 minutes. Add the peeled fresh chestnuts and the vanilla essence, and simmer for 10 minutes more. Leave in the pan, covered, overnight in a cool place.
Step 3
The following day, heat the oven to 110°C/fan oven 90°C/mark ¼. Bring the pan back to the boil and then simmer for 1 minute. Leave it to cool, covered. Sieve the syrup into a bowl and set aside. Place the chestnuts (some may be broken at this stage, but that is fine) on a baking sheet lined with baking parchment. Bake gently for 2 hours, with the oven door slightly ajar, until firm. Alternatively, if vou are using vacuum-packed chestnuts, carefully break them apart. Place 100g sugar and 100ml water in a small pan and boil gently for 10 minutes or until it is syrupy. Then add the chestnuts and the vanilla essence, and simmer for 5-10 minutes, or until soft and the syrup has reduced slightly. Sieve the syrup into a bowl and bake the chestnuts as above.
Step 4
While the chestnuts bake, reduce the syrup in a pan over a medium heat, until thick and glossy, then set aside to cool.
Step 5
If you are making the sauce, place the chocolate in a small bowl over a pan of simmering water. Once it has completely melted, add the cream and stir gently. Keep warm until you are ready to serve.
Step 6
To serve, place one meringue on each plate, top with a scoop of whipped soured cream. or vanilla ice cream. drizzle with the chestnut syrup and top with a few candied chestnut pieces. Pour over the chocolate sauce or scatter with grated chocolate, or serve with both if vou like
