Recipe: Pearls of Mangosteen, Candied Chestnuts Mont Blanc

Name: Perles de mangoustan, marrons glacés mont blanc
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 portions
Ingredients: Perles de mangoustan, marrons glacés mont blanc pour 4 personnes :Parfait aux marrons glacés4 jaunes20 g sucre100 g purée de marrons glacés3 cl vieux Rhum2 g agar agar1 gousse de vanilleCrème vanillée20 cl crème liquide50 g sucre3 jaunes2 gousses de vanilleMont Blanc100 g purée de marrons glacés10 g vieux rhum60 g crème fouettée12 belles tranches de marrons glacéscacao poudreGelée40 g sucre40 g eau1 gousse de vanille50 g vieux rhum1 g agar agar4 mangoustans100 g crème fouettée

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 60 min

Cook 30 min

Total 1h30

Servings 4 serv.

A superb recipe from my friend Alain Dutournier whom I have appreciated for a long time as much for his professional qualities as for his human qualities

Ingredients for 4 servings

Pearls of Mangosteen, candied chestnuts mont blanc for 4 people:
Candied chestnut parfait
4 egg yolks
20 g sugar
100 g candied chestnut puree
3 cl aged rum
2 g agar agar
1 vanilla bean
Vanilla cream
20 cl liquid cream
50 g sugar
3 egg yolks
2 vanilla beans
Mont Blanc
100 g candied chestnut puree
10 g aged rum
60 g whipped cream
12 beautiful slices of candied chestnuts
cocoa powder
Jelly
40 g sugar
40 g water
1 vanilla bean
50 g aged rum
1 g agar agar
4 mangosteens
100 g whipped cream

Step-by-step directions

Candied chestnut parfait
Whisk the egg yolks in a water bath with the vanilla bean previously split and scraped, the rum heated with the agar agar and sugar to emulsify the mixture.
Add the chestnut puree then gently fold in the whipped cream. Using plastic wrap, shape into a cylinder, reserve in the cold to cut 4 identical sections.
Vanilla cream
Blanch the yolks with the sugar, pour the cream infused with vanilla, cook in the oven at 90°C in rectangular molds.
Unmold after cooling.
Mont Blanc
Mix very gently the chestnut puree, the rum then the whipped cream. Fill a piping bag and reserve in the cold.
Jelly
Bring all elements to a simmer then pour onto a tray to set the whole. Cut into rectangles.
Harmoniously distribute the Mont-Blanc on the vanilla creams then place the candied chestnut slices.
Sprinkle with cocoa.
On either side place the parfait and the mangosteen pearls on the jelly.