Chestnut Mont Blanc Parfaits

Elegant parfaits inspired by the classic Mont Blanc dessert, featuring layers of creamy chestnut puree, crisp meringue, and fluffy whipped cream.

Prep Time

20 minutes

Total Time

55 minutes

Calories

2450 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.71/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gramsChestnuts(Pre-cooked and peeled, or use canned chestnut puree)

£3.50

250mlHeavy Cream(For whipping)

£2.00

2tablespoonsPowdered Sugar(For whipping cream)

£0.20

0.5teaspoonVanilla Extract(For whipping cream and chestnut puree)

£0.15

2Egg Whites(Large)

£0.50

100gramsGranulated Sugar(For meringue)

£0.15

PinchSalt(For meringue)

2tablespoonsMilk(Optional, for chestnut puree)

£0.05

1tablespoonRum or Brandy(Optional, for chestnut puree)

£0.30

Total Cost

£6.85

£1.71 per serving

Instructions

1.
**Prepare the Meringue:** Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper. In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer meringue to a piping bag (optional) and pipe small kisses or rounds onto the prepared baking sheet. Alternatively, spoon small mounds of meringue onto the sheet.
2.
**Bake the Meringue:** Bake for 1-1.5 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar to prevent cracking. Once cooled, break meringues into bite-sized pieces.
3.
**Prepare the Chestnut Puree:** If using pre-cooked whole chestnuts, process them in a food processor until finely ground. Add vanilla extract, and optionally milk and rum or brandy, until you reach a smooth, pipeable consistency. Adjust sweetness with a little powdered sugar if needed. If using canned chestnut puree, simply mix with vanilla extract and rum/brandy (if using).
4.
**Prepare the Whipped Cream:** In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5.
**Assemble the Parfaits:** In four glasses or parfait dishes, layer the chestnut puree, meringue pieces, and whipped cream. Repeat layers as desired. A typical layering sequence is: Chestnut Puree -> Meringue -> Whipped Cream -> Chestnut Puree -> Meringue -> Whipped Cream. You can use a piping bag to pipe the chestnut puree and whipped cream for a neater presentation.
6.
**Chill and Serve:** Chill the parfaits for at least 30 minutes before serving. Garnish with a sprinkle of powdered sugar or cocoa powder, if desired.

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My Notes

Nutrition Information

Nutrition per serving (220g)

2450 kcal / 10251 kJ

Carbs

260g

100% of RDA

Fat

148g

211% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

185 g

206% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

93 g

465% of RDA

Chef's Tips

For a richer chestnut flavor, use marrons glacés (candied chestnuts) in the chestnut puree.

If you don't have time to make meringue from scratch, use store-bought meringue cookies. Crumble them into pieces before layering.

To prevent the meringues from getting soggy, assemble the parfaits shortly before serving.

Cooking Equipment

Oven

Stove

Mixer

Piping Bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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