Mont Blanc ice-cream squares

Name: Mont Blanc ice-cream squares
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 9
Cuisine: Global
Ingredients: 50 grams walnuts; 4 egg whites; 250 grams golden caster sugar; 435 grams chestnut purée (we used Merchant Gourmet); 2 x 1-litre tubs good-quality vanilla icecream (we used Waitrose Seriously Creamy); 50 milliliters double cream; 5 marrons glaces or candied chestnuts, halved

Mont Blanc ice-cream squares is a side dish that serves 9. Watching your figure? This gluten free recipe has 378 calories, 3g of protein, and 6g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. This recipe from BBC Good Food requires candied chestnuts, golden caster sugar, golden caster sugar, and double cream. Users who liked this recipe also liked Mont Blanc ice-cream squares, Mont Blanc Ice Cream Bombe, and Mont Blanc (chestnut Cream Cake).

Instructions

For the meringue, heat oven to 140C/fan 120C/gas

Equipment you will use

Oven

Line the base of a loose-bottom 20cm square tin. Tip 25g of the walnuts into a food processor and blitz until ground as finely as possible, add the rest of the walnuts, then pulse to chop roughly. Tip the egg whites into a clean bowl, whisk until peaks have formed, then gradually add the sugar a third at a time, beating between each addition until stiff. Fold in the walnuts. Tip the meringue into the tin, then spread over the base.

Ingredients you will need

Egg Whites

Walnuts

Base

Sugar

Equipment you will use

Food Processor

Whisk

Bowl

Bake for 2 hrs until crisp, then leave to cool. This can be done 1 day in advance and covered in cling film.

Equipment you will use

Oven

While the meringue is cooking, make the sweetened pure by mixing the chestnut pure with the sugar until smooth. This can be done 1 day in advance and covered in cling film. Put a couple of large bowls to chill in the fridge.

Ingredients you will need

Chestnuts

Sugar

Equipment you will use

Bowl

To assemble, leave the ice cream to soften slightly so its pliable, but not melted. Working quickly, in one of the bowls mix half of the ice cream with half of the pure to make chestnut ice cream. If its too soft once you have mixed it, place the bowl in the freezer to firm up. Once all the ice cream is the same consistency, quickly ripple the vanilla and chestnut ice creams and half the remaining pure together.

Ingredients you will need

Ice Cream

Chestnuts

Vanilla

Equipment you will use

Bowl

Spread over the meringue and smooth the top, then place in the freezer until frozen solid. This can be done 1 month in advance and frozen, covered in cling film. You can also freeze the rest of the pure.

Ingredients you will need

Spread

To serve, defrost the pure, remove the cake from the freezer, then place in the fridge for 40 mins. Meanwhile, make a thin piping bag from greaseproof paper and whip the cream until stiff.

Ingredients you will need

Cream

Mix in the rest of the pure, continue to beat until it becomes stiff again, then tip the cream into the piping bag. Using a large knife dipped into hot water, cut the cake into 9 squares. Working quickly, pipe a crazy-string nest of chestnut cream in the centre of each square. Top the cream with half a marron glac or candied chestnut and serve straight away.

Ingredients you will need

Chestnuts

Cream

Water