At Torre del Saracino, Mont Blanc is personalized with marron glacé purée, meringue, cream, cocoa, and chocolate flakes. An interpretation of the French dessert that combines indulgence, elegance, and aesthetics.

Type of dish: 24 cm dish

Preparation time: Approximately 90 minutes

Ingredients for 4 people

For the meringue:

300 g caster sugar
150 g egg whites

For the chestnut cream:

300 g single cream with 35% fat content
150 g butter
100 g chestnut cream
30 g rum
12 g gelatin

For the mandarin and cardamom sauce:

700 g mandarin juice
300 g water
170 g caster sugar
10 g lemon juice
10 g cardamom
3 g vanilla bean
1 g xanthan gum

For the mango sorbet:

200 g sorbet base
200 g water
75 g mango pulp

For the decoration:

tempered white chocolate disc for decoration
marron glacé

Preparation

For the Swiss meringue:

Weigh all the ingredients separately. In a stand mixer fitted with a whisk, beat the egg whites and add the sugar a little at a time. Beat well until the desired consistency is achieved. Form discs on baking paper and bake in a convection oven for 1 hour at 100°C.

For the chestnut cream:

Heat the cream to 40°C, add and melt the gelatin previously soaked in water and squeezed well. In a small saucepan, combine the chestnut cream with the butter and add the cream. Mix well and work until it reaches 32°C. Only when it has cooled, add the rum.

For the mandarin and cardamom sauce:

Mix the xanthan gum with the sugar, add the liquids and the vanilla pod. Bring to the boil and add the cardamom, leaving it to infuse for 5 minutes. Strain and return the mixture to a temperature of 60°C. Refrigerate for at least an hour.

For the mango sorbet:

To make the sorbet base, you will need: 500 g water – 200 g caster sugar – 50 g glucose – 4 g neutral ice cream base – 25 g dextrose. Prepare the sorbet base by first combining the water and sugar in a saucepan. Heat and then add the other ingredients. Stir until you obtain a thick syrup. Blend the sorbet base with the water and mango pulp. Place the sorbet in the freezer for 2 hours.

Dish composition:

Place the meringue disc in the center of the plate. Add the chestnut cream and cover with a second meringue disc. Dress with the mandarin and cardamom sauce. Place the marron glacés in a potato masher and press. This will produce strands of chestnut which can be used to decorate the meringue disc. Decorate with a circle of tempered white chocolate and finish with a quenelle of mango sorbet.