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Épicerie fine - Grocery Deli
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At.Flo
- THE SHOP - LA BOUTIQUE -
Épicerie fine - Grocery Deli
Paragraphe. Cliquez ici pour ajouter votre propre texte. Relatez ici votre parcours et présentez votre activité à vos visiteurs.


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Mont-Blanc Revisited for Dessert
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients for 4 to 6 persons:
Custard:
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3 egg yolks
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40g of sugar
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30g of cornstarch
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25cl of whole milk + 1 vanilla pod
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25g of cold butter in small cubes
White cheese whipped cream:
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12.5cl of full cream 35%
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150g of cottage cheese
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15g of icing sugar
Finish:
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2 to 3 boxes of chestnut cream of 100g
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6 to 8 candied chestnuts
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1 dozen small meringues
Preparation:
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In a bowl, whip the egg yolks with the sugar until they turn white, add the cornstarch.
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Heat the vanilla milk and pour it over the egg / sugar / starch mixture while whipping.
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Put back on the heat, let the cream cook until it becomes thick.
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Add the butter in small cubes out off the heat and mix.
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Then get rid of a bowl, mix, drop a contact film, refrigerate or place the mixture on a bowl filled with ice cubes.
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In a very cold bowl, start putting up the cream using a hand mixer, add the cottage cheese and icing sugar, continue to whip until you obtain a foamy whipped cream.
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Reserve in the fridge. When the pastry cream is very cold, mix it with the whipped cream.
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At the bottom of the dish, lay the cream of chestnut, on top of the white cheese whipped cream, a few pieces of candied chestnuts and finish with the meringue in pieces.
