Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
100 ml whipping cream or crême frâiche
4 tblsp sweetened chestnut puree
4 meringues or meringue shells
crème de marron (the key ingredient, comes in different sizes from small to huge tins, even in tubes like toothpaste)
Whip the cream. Then either fold the chestnut puree into it, creating a swirled effect and place a large dollop on the meringue or keep them separate, and put a tablespoon of chestnut puree on the meringue and some whipped cream on top.
If you add the ultimate indulgence of a lovely rich chocolate sauce, it’s a great dessert to share with a loved one.
For the Sauce:
Add slightly salted butter to good quality chocolate and cream in a pan. Then melt the three ingredients together over a bain marie and once the butter and chocolate are practically melted, stir it together slowly until the ingredients are blended.
Simply pour the chocolate sauce over the top of your Mont Blanc.