Ingredients
For the almond meringue
- 50 g egg whites
- 5 g custard sugar (1)
- 35 g icing sugar (1)
- 15 g of icing sugar (2)
- 15 g of caster sugar (2)
- 22 g almond powder
For chestnut cream
- 150 g chestnut cream
- 100 g brown paste
- 14 g brown rum
- 1 g vanilla extract
- 6 g of water
For chestnut ice cream
- 120 g of milk U 80 g of cream at 35 % mg
- 40 g of egg yolks
- 30 g of caster sugar
- 30 g brown paste
- 30 g chestnut cream
- 2 g brown rum
For the chestnut whipped cream
- 100 g of 35 % mg cream
- 20 g chestnut cream
For the garnish
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Mandarine Marmalade
- 2 pears
For dressage
-
cocoa
-
Brown chips
Preparation
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Prepare the meringue: Mount the egg whites in snow with the caster sugar (1). Add the icing sugar (1) when the whites are very firm. Then add the icing sugar (2), the caster sugar (2) and the mixed almond powder. Spread on a cooking mat, forming discs 10 cm in diameter using a round template. Bake for 2 hours at 90 ° C (Th. 3).
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Prepare the chestnut cream: Mix all the ingredients using a whisk until a creamy texture is obtained. Reserve in the fridge.
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Prepare the chestnut ice cream: bring milk and cream to a boil. Pour this mixture over the egg yolks and caster sugar. Put the preparation in a saucepan and cook over low heat until you reach 84 ° C. Add the chestnut paste, chestnut cream and rum. Mix with a hand blender, then let cool. Then go to the sorbetic. Spread the ice 1 cm thick on a cold metal plate, covering the top with a plastic film. Detail in 7 cm diameter discs. Reserve in the freezer.
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Prepare the whipped cream with chestnuts: Mount the cream and cream of chestnuts with a whisk. Put in a piping pocket (10 mm) and keep cool.
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Prepare the garnish: peel the pears, seed them and then detail them in brunoise. Mix them with mandarin marmalade.
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Pocket the chestnut cream at the bottom of a hollow plate by forming a snail. Overcome with pears-mandarine garnish. Place a chestnut ice cream discreet from the plastic film, then pocket the whipped cream. Place the meringue on top. Decorate with a little cocoa and chestnut chips.
