Mont Blanc

Name: Mont Blanc
Ingredients: 3 g Fine salt; 195 g Soft butter; 110 g Almond powder; 95 g Icing sugar; 200 g Flour; 30 g Egg; 600 g Whipped cream; 5 g Cinnamon; 15 g Cinnamon sticks; 4 g Gelatine; 300 g pâte à bombe; 1 units.items Vanilla pod; 100 g dark brown sugar; 120 g Water; 100 g cooked sweet chestnuts

This recipe for parfait (semifreddo) comes from the book ‘Glacerie.’ by Master Pastry Chef and SVH Master Ice Cream Maker Hidde de Brabander.

Ingredients

3gFine salt

195gSoft butter

110gAlmond powder

95gIcing sugar

200gFlour

30gEgg

600gWhipped cream

5gCinnamon

15gCinnamon sticks

4gGelatine

300gpâte à bombe

1units.itemsVanilla pod

100gdark brown sugar

120gWater

100gcooked sweet chestnuts

Preparation

Step 1

Sift the flour twice. Grind the almond powder and icing sugar very finely in a food processor. Mix with the butter and salt in a stand mixer with a paddle attachment. Add the egg and flour and knead into a smooth dough. Cover and refrigerate for at least 3 hours.
Heat 140 grams of cream to 50°C. Remove the pan from the heat, break all the cinnamon sticks, and add them. Let infuse for about 2 hours.
Roll out the dough on a floured work surface to about 2 mm thick. Line greased perforated tart rings (Ø 8 x 2 cm) with the dough and place them in the freezer for about 1 hour. Place the rings on a baking tray and bake the bases in a preheated oven at 170°C for about 15 minutes until golden brown. Let cool.
Dissolve the gelatin. Sieve the infused cream and weigh out 120 grams. Whip the remaining cream until soft peaks form. Whisk the gelatin into the infused cream and fold in the pâte à bombe in two parts. Fold in the whipped cream. Divide the parfait over a silicone mat (half-sphere shape, Ø 7 cm). Freeze until the ice cream is completely frozen.
Scrape the seeds from the vanilla pod. Bring to a boil with the caster sugar and water. Add the chestnuts, lower the heat, and let simmer for about 10 minutes.
Puree the chestnut mixture in a blender and cool down to 4°C. Spoon the puree into a piping bag with a plain nozzle (Ø 3 mm). Place half a parfait sphere on each base. Pipe strands of chestnut puree over this and freeze until the chestnut puree is frozen.