🌰 Mont Blanc
Mont Blanc is a chestnut dessert shaped to look like a snow-capped mountain. A crisp meringue base is topped with whipped cream and covered in fine strands of sweetened chestnut purée piped through a nozzle, then dusted with sugar. It is light, airy and sweet, with a deep chestnut flavour, and is especially popular in autumn and winter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g sweetened chestnut purée
- 4 meringue nests (about 60 g)
- 200 ml whipping cream
- 20 g icing sugar
- 1 tsp vanilla extract
Method
- Whip the cream with half the sugar and the vanilla to soft peaks.
- Beat the chestnut purée until smooth and spoon it into a piping bag with a small round or multi-hole nozzle.
- Place the meringues on plates and top each with a mound of cream.
- Pipe the chestnut purée in thin strands all over the cream to cover it.
- Dust with the remaining icing sugar and serve chilled.
How to make it lighter
- Use half the cream or a lighter whipping cream.
- Choose an unsweetened chestnut purée and sweeten lightly to taste.
- Make mini versions on small meringue rounds to keep the portion smaller.
History
The dessert is named after Mont Blanc, the peak on the French–Italian border, and versions are known in both countries as Monte Bianco and Mont-Blanc. It is a classic of Parisian pastry shops and became very popular in Japan, where chestnut versions are sold widely.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Mont Blanc and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →