Get Your Jelly On – Day 19: Pyramid of Chestnut & Frozen Whipped Cream

I struggle to name this dish. It was supposed to be called Mont Blanc, but I don’t want to have 2 dishes with the same name. I previously have used Mont Blanc for my Mont Blanc jelly. So, I thought I would call my dish of the day pyramid of chestnut & frozen whipped cream. Probably not the most attractive name ever!

A pyramid of chestnut cream, with frozen whipped cream in the middle that is placed on a meringue base – this dessert is a total indulgence. I love the idea of frozen whipped cream and on the outside, it is heavily coated with chestnut cream. You really have to love chestnut to love this dessert. The idea of the meringue base is probably the coolest part of this dessert. I got the inspiration from this website.

When I saw the recipe, I thought the Royal Selangor Pewter Jelly Mould would come in so handy to make it into the pyramid shape, I was really delighted! Tomorrow is another day of the Royal Selangor – Get Your Jelly On– 30-day Challenge. What will be the next dish? Any clues? What’s your favourite so far?

pyramid-of-chestnut-frozen-whipped-cream

 

pyramid of chestnut & frozen whipped cream

Yield: 4-6 persons

Ingredients:

For the meringues: 2 egg whites 100 g of icing sugar For the chestnut cream: 200g chestnut puree 100g caster sugar 30g butter, melted 80ml double cream For the frozen whipped cream: 200ml double cream 30g vanilla sugar

Method:

1. To prepare the meringue, beat the egg whites until firm. Then, gently add the icing sugar and fold with a spatula. Using a spoon and scoop out the meringue and form a 10cm disc on a parchment paper placed on a baking tray. Repeat this until the meringue is used up. Bake in a pre-heated oven for about 1 hour at 90°C. Place the meringue on a wire rack to cool. 2. To make the chestnut cream, add the sugar, butter and double cream to the puree. Thoroughly mix with whisk until combine. Transfer to a pipping bag with a writer thick nozzle, set aside. 3. To prepare the whipped cream, place a bowl in the freezer for 10 minutes. Put the cream in the chilled bowl, whisk the cream with vanilla sugar until soft peaks form. Fill the the mould lined with cling film with the whipped cream. Keep refrigerated until set. 4. To serve, remove the frozen whipped cream from the mould. Place a meringue disc on a plate, top with the frozen whipped cream. Pipe the chestnut cream on a circular motion starting from the bottom and working upwards.