Altre ricette by Tommaso Foglia

Torta di Rose

GOLDEN GLAZE

Panini al latte

GOLDEN GLAZE

Pristine Whipping 35%

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MONT BLANC

by Tommaso Foglia

PRISTINE WHIPPING 35% DAIRY

2 x 16 cm diameter cakes

Ingredients

For the chestnut mix:

300 g chestnut flour
380 g water
50 g caster sugar
20 g extra virgin olive oil
40 g pinoli
2 g of salt

For the meringue:

125 g egg white
163 g caster sugar
75 g icing sugar

For the whipped cream:

500 g Pristine Whipping 35% Cream
75 g icing sugar
7.5 g gelatine sheets
1⁄2 vanilla pod
Marron glacé paste
Marron glacé
Icing sugar

Pristine Whipping 35% Dairy

Preparation

For the chestnut mix:

Mix all the ingredients together in a bowl using a whisk until the mixture is smooth, with no lumps. Transfer to a 26 cm diameter round baking tin. Sprinkle the surface with pine nuts and a drizzle of extra virgin olive oil and cook at 180°C for 35 minutes. Cool and make 2 x 14cm diameter discs.

For the meringue:

Mix the egg white with the sugar and bring everything to 60°C in the microwave.
Whisk in a stand food mixer at medium speed until it becomes firm. Pour the mixture into a piping bag with a smooth nozzle and line a baking tray with baking paper, creating 2 x14 cm diameter discs. Shape the remaining dough into sticks about 5 cm long. Cook in a conventional oven at 130°C for about 3 hours or until the meringue is dry. Combine the meringue and chestnut discs with melted butter and freeze in a blast chiller or freezer.

For the whipped cream:

Heat the Pristine Whipping 35% Cream to 60°C in a saucepan, add the previously rehydrated gelatine, icing sugar and vanilla pod seeds and mix well with a whisk. Cover with cling film and place in the refrigerator to stabilize for 12 hours.

After 12 hours, whisk the cream in a stand food mixer and pour up to 2/3 into the round, 16 cm-diameter silicone mould, also spreading the whipped cream to all the edges. Insert the chestnut and meringue disc. Fill the spaces with more whipped cream and level with a spatula. Chill at -18°C until frozen.

Remove the cake from the mould, insert the marron glacé paste into a piping bag with the appropriate pierced nozzle and cover, forming “spaghetti” effect over the entire surface of the cake. Decorate the sides with meringue sticks, tufts of Pristine 35% Whipping Cream, whole marron glacé and a sprinkling of icing sugar.