A wonderful recipe from my friend Alain Dutournier, whom I have admired for a long time both for his professional qualities and for his human qualities.

Share

Ingredients for 4 servings

servings
Candied Chestnut Parfait:
  • 4 egg yolks
  • 0.7 oz (20 g) sugar
  • 3.5 oz (100 g) candied chestnut puree
  • 1 fl oz (3 cl) aged rum
  • 2 g agar-agar
  • 1 vanilla pod
Vanilla Cream:
  • 0.8 cup (20 cl) liquid cream
  • 1.75 oz (50 g) sugar
  • 3 egg yolks
  • 2 vanilla pods
Mont-Blanc:
  • 3.5 oz (100 g) candied chestnut puree
  • 0.4 oz (10 g) aged rum
  • 2.1 oz (60 g) whipped cream
  • 12 beautiful candied chestnut slices
  • Cocoa powder
Jelly:
  • 1.4 oz (40 g) sugar
  • 1.4 oz (40 g) water
  • 1 vanilla pod
  • 1.75 oz (50 g) aged rum
  • 1 g agar-agar
  • 4 mangosteens
  • 3.5 oz (100 g) whipped cream