The Nigella Mont Blanc recipe offers a delightful twist on a classic dessert, creating a visually stunning and irresistibly delicious experience. Whether for guests or personal enjoyment, it promises a memorable and decadent treat.
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Print RecipeWhy You’ll Love This Nigella Mont Blanc Recipe
There are several reasons why you’ll love this Nigella Mont Blanc recipe:
- Irresistible flavors:The combination of sweet chestnut cream, fluffy meringue, and creamy whipped cream creates a harmonious blend of flavors that is both indulgent and satisfying.
- Textural contrast:The recipe offers a delightful contrast of textures. The crisp and delicate meringue shell gives way to a soft and creamy filling, while the whipped cream adds a light and fluffy element.
- Classic dessert with a twist:Nigella Mont Blanc is a classic dessert with a unique twist. While traditional Mont Blanc desserts often feature chestnut puree piped into a mound shape.
What Is Nigella Mont Blanc Recipe?
Nigella Mont Blanc is a delicious dessert featuring meringue, chestnut cream, whipped cream, and chocolate. It offers a delightful mix of textures and flavors that will leave you wanting more.
Nigella Mont Blanc Recipe Ingredients
- 4 large egg whites, room temperature
- 115g caster sugar
- 115g icing sugar
- 1 teaspoon vanilla extract
- 300ml double or whipping cream
- 2-3 tablespoons Greek yogurt
- 6 tablespoons sweet chestnut cream
- 50g good dark chocolate
- 1 tablespoon Icing sugar
How To Make Nigella Mont Blanc Recipe
- Preheat the oven to 110 degrees Celsius. Place some baking parchment on a baking sheet.
- Beat the egg whites on medium speed until stiff peaks form.
- Increase the speed and gradually add the caster sugar after adding the vanilla.
- Continue beating for 3 to 4 minutes, stopping to ensure the grains are fully absorbed (the meringue should be thick and sparkly).
- Stop the mixer and fold in the icing sugar carefully.
- Spoon the meringue mixture onto the baking parchment, without smoothing it out too much.
- Bake for 1 hour 30 minutes, or until the base sounds hollow when tapped.
- Close the oven door and let the meringues cool slowly inside.
- Whip the cream until it is firm, then fold in the yogurt.
- Remove a piece of meringue from each surface, fill it with a spoonful of chestnut cream, and replace the meringue.
- Cover the top of the meringue with cream, sprinkle with grated or chopped chocolate, and dust with icing sugar immediately before serving.
Tips Recipe
Here are some additional tips to help you make your Nigella Mont Blanc:
- Room temperature egg whites:It’s important to use room temperature egg whites as they whip up better and create a more stable meringue. Make sure to separate the eggs while they are cold and let the whites come to room temperature before beating them.
- Gradually adding sugar:Adding the caster sugar gradually while beating the egg whites helps to create a stable meringue with a smoother texture. This process allows the sugar to dissolve properly and prevents graininess in the meringue.
- Folding in the icing sugar:When adding the icing sugar, be gentle and fold it into the meringue carefully using a spatula. This helps to maintain the airiness of the meringue while incorporating the sugar.
- Shaping the meringue:When spooning the meringue mixture onto the baking parchment, create a nest-like shape with higher sides and a slightly indented center.
What To Serve With Nigella Mont Blanc?
You can serve Nigella Mont Blanc with whipped cream, fruit coulis, fresh berries, chocolate sauce, crumbled cookies, or mint leaves. These accompaniments add complementary textures and flavors, taking the dessert to the next level of indulgence.
How To Store Nigella Mont Blanc?
- In the fridge:store Nigella Mont Blanc in an airtight container or tightly wrapped in plastic wrap for 3 to 4 days.
- In the freezer:wrap Nigella Mont Blanc tightly in plastic wrap or use an airtight container. Freeze for 1 to 2 months. Thaw in the refrigerator before reheating or serving.
Can I Use Milk Chocolate Instead Of Dark Chocolate?
You can use Milk use Chocolate Instead Of Dark Chocolate if you prefer a milder flavor. Keep in mind that milk chocolate is usually sweeter than dark chocolate, so adjust the amount according to your taste.
Can I Make Nigella Mont Blanc Without Greek Yogurt?
Yes,you can make Nigella Mont Blanc without Greek yogurt, you can substitute it with an equal amount of sour cream or crème fraîche. These alternatives will provide a similar tangy flavor and creamy texture to the dessert
Can I add fruits or berries to the Nigella Mont Blanc?
Yes, you can Adding fresh fruits or berries ,because it can be a delightful addition to Nigella Mont Blanc. Consider incorporating sliced strawberries, raspberries, or even poached pears as a filling or garnish.
Why Is My Mont Blanc Very Sweetened?
If your Mont Blanc is too sweet, it could be due to excessive sugar, sweet chestnut cream, or chocolate topping.
More Nigella Recipe:
- Italian Apple Cake Nigella
- Nigella Key Lime Pie
- Fish Lasagne Nigella
Nigella Mont Blanc Recipe Nutrition Fact
- Calories:408g
- Total Fat: 26g
- Saturated Fat: 15g
- TransFat: 0.5g
- Polyunsaturated Fat: 1.6g
- Monounsaturated Fat: 7.7g
- Cholesterol: 81mg
- Sodium: 32mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1.3g
- Sugars: 24g
- Protein: 3.9g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
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Nigella Mont Blanc Recipe
Author: Imen Dridi Cooking Method:Baking Cuisine:british Courses:Dessert Recipe Keys:MMont Blanc Recipe
Difficulty:BeginnerPrep time: 25 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 25 minutesServings:8 servingsCalories:408 kcal Best Season:Available
Description
The Nigella Mont Blanc recipe offers a delightful twist on a classic dessert, creating a visually stunning and irresistibly delicious experience. Whether for guests or personal enjoyment, it promises a memorable and decadent treat.
Ingredients
Instructions
- Preheat the oven to 110 degrees Celsius. Place some baking parchment on a baking sheet.
- Beat the egg whites on medium speed until stiff peaks form.
- Increase the speed and gradually add the caster sugar after adding the vanilla.
- Continue beating for 3 to 4 minutes, stopping to ensure the grains are fully absorbed (the meringue should be thick and sparkly).
- Stop the mixer and fold in the icing sugar carefully.
- Spoon the meringue mixture onto the baking parchment, without smoothing it out too much.
- Bake for 1 hour 30 minutes, or until the base sounds hollow when tapped.
- Close the oven door and let the meringues cool slowly inside.
- Whip the cream until it is firm, then fold in the yogurt.
- Remove a piece of meringue from each surface, fill it with a spoonful of chestnut cream, and replace the meringue.
- Cover the top of the meringue with cream, sprinkle with grated or chopped chocolate, and dust with icing sugar immediately before serving.
Notes
- Room temperature egg whites:It’s important to use room temperature egg whites as they whip up better and create a more stable meringue. Make sure to separate the eggs while they are cold and let the whites come to room temperature before beating them.
- Gradually adding sugar:Adding the caster sugar gradually while beating the egg whites helps to create a stable meringue with a smoother texture. This process allows the sugar to dissolve properly and prevents graininess in the meringue.
- Folding in the icing sugar:When adding the icing sugar, be gentle and fold it into the meringue carefully using a spatula. This helps to maintain the airiness of the meringue while incorporating the sugar.
- Shaping the meringue:When spooning the meringue mixture onto the baking parchment, create a nest-like shape with higher sides and a slightly indented center.
Keywords:Nigella Mont Blanc Recipe
