Grand Mont Blanc - English

Laurent Moreno, GRAND MARNIER® Gastronomy Ambassador, embodies the elegance and precision held dear by the new generation of French pastry chefs. He has indulged in an exercise especially for us which requires a subtle revisiting of a French pâtisserie classic, the Mont Blanc. This jewel of gastronomy, popularised in the early twentieth century, has inspired chefs such as Pierre Hermé and Philippe Conticini. Laurent Moreno gives us his vision of this delicacy that transcends time... GRAND MARNIER® brings its aromatic complexity to the roundness of the chestnut cream, all illuminated by a touch of raspberry, with its deep red and tart notes. RECIPE INGREDIENTS 2 egg whites 50g caster sugar 100g icing sugar 200g raspberries 72g GRAND MARNIER® liqueur 3 gelatine sheets 500g chestnut cream 450g mascarpone 200g fresh cream ½ vanilla pod Meringue Beat the egg whites until almost set and then gradually add the sugar whilst continuing to beat. When the mixture is firm, place it in small piles on a baking sheet and bake in a preheated oven for one hour at 100°. Raspberry Confit Meanwhile, heat the raspberries in a pan, then add the gelatine (previously soaked in cold water), along with 20g of GRAND MARNIER®. Pour into a dessert glass to form the first layer of the dessert, and leave to cool. Chestnut vermicelli Mix together 100g mascarpone and 100g chestnut cream, refrigerate. Chestnut mousse In another bowl, mix 400g chestnut cream, 300g mascarpone and 40g GRAND MARNIER®, refrigerate. Mascarpone whipped cream Whip the cream, 50g mascarpone, the vanilla and 12g of GRAND MARNIER® together in a chilled bowl until stiff. ASSEMBLY Assemble the dessert at the last moment. Place the meringue on top of the frozen raspberries, then alternate layers of chestnut mousse and whipped cream to cover the meringue. Decorate with chestnut sprinkles. Credit for video: so-da.fr