Mont-Blanc Revisited for Dessert

Preparation time: 20 minutes
 

Cooking time: 15 minutes

Ingredients for 4 to 6 persons:

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Custard: 

• 3 egg yolks 

• 40g of sugar 

• 30g of cornstarch 

• 25cl of whole milk + 1 vanilla pod 

• 25g of cold butter in small cubes
   

White cheese whipped cream: 

• 12.5cl of full cream 35% 

• 150g of cottage cheese 

• 15g of icing sugar
   

Finish: 

• 2 to 3 boxes of chestnut cream of 100g 

• 6 to 8 candied chestnuts 

• 1 dozen small meringues 

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Preparation:

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• In a bowl, whip the egg yolks with the sugar until they turn white, add the cornstarch. 
   

• Heat the vanilla milk and pour it over the egg / sugar / starch mixture while whipping.
   

• Put back on the heat, let the cream cook until it becomes thick.
   

• Add the butter in small cubes out off the heat and mix. 
   

• Then get rid of a bowl, mix, drop a contact film, refrigerate or place the mixture on a bowl filled with ice cubes. 
   

• 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.
   

• Reserve in the fridge. When the pastry cream is very cold, mix it with the whipped cream. 
   

• 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.