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Mini Mont Blancs
Wednesday, 03 December 2014 - 15:10 | Views - 2,219
Ingredients -
32 mini meringues
300ml double cream
2 tbsp icing sugar, plus extra for dusting
16 tsp sweetened chestnut purée
Directions -
Trim the tops off the mini meringues. Softly whip the double cream with the icing sugar and divide this between the meringues. Top each with ½ tsp sweetened chestnut purée and dust with icing sugar before serving.
32 mini meringues
300ml double cream
2 tbsp icing sugar, plus extra for dusting
16 tsp sweetened chestnut purée
Directions -
Trim the tops off the mini meringues. Softly whip the double cream with the icing sugar and divide this between the meringues. Top each with ½ tsp sweetened chestnut purée and dust with icing sugar before serving.
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