Petit Mont Blanc recipe written by Sian and featured in the South Wales Evening Post.
A popular New Year dessert is the French “Mont Blanc” – so named because it should resemble the snowy peak. Made from meringue, fresh double cream and sweetened chestnut puree, it has the advantage that it can be made in advance and assembled at last minute. Make these with mini meringues or with larger nests to make a larger dessert.
Click on the link to download Sian's recipe Download Mont Blanc
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