If you have decided to spend New Year’s Eve at home with friends, you will certainly be struggling with recipes for the New Year’s Eve dinner. Yes, because it is not enough to make something good to eat, you also have to surprise your guests with dishes worthy of a chef, admit it! Then we have the perfect dessert for you: Charlotte Mont Blanc.
If you don’t like chestnuts, how about a Celebration Sacher?
Don’t be afraid, making it is much easier than you might expect. Let’s begin!
Charlotte Mont Blanc
36.23g carbohydrates per 100g
Ingredients for 10-12 servings
- 500g chestnut cream or compote*
- 500g fresh cream
- 150g boiled and peeled chestnuts (it will take about 45 minutes to cook them in boiling water)
- 150g ladyfingers**
- 80g Marrons glacés*
- 70g milk
- 10g bitter cocoa*
- 10g gelatine sheets*
- 1 vanilla pod
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation of Charlotte Mont Blanc
- Soak the gelatine in cold water, then dissolve it in a few tablespoons of cream and leave to cool.
Whip the cream and set aside a small amount that will be used to decorate the cake. Gradually fold in the chestnut cream in the whipped cream, taking great care not to make it go flat. Chop 60g of marrons glacés, add them to the chestnut and cream mixture and finally add the melted gelatine.
- Take a tall mould with a diameter of about 20cm (we used a rather high cake tin with a larger diameter, so the biscuits turned out to be further apart), cover it with cling film, cut the ladyfingers on one side by removing about 1.5-2cm of the length and lay them along the edge of the mould resting them on the cut side. Pour the chestnut and cream mixture inside the mould lined with the ladyfingers, cover with foil and refrigerate for at least 3 hours.
- In a small saucepan, place the boiled and peeled chestnuts with the contents of a vanilla pod on the stove, add the milk and cook for about 10 minutes. Then incorporate the bitter cocoa and whisk to obtain a rather thick and homogeneous cream, adding some extra milk if necessary. Cover with cling film and set aside.
- Remove the mould with the ladyfingers and cream from the refrigerator and, with the help of the clingfilm underneath, put the Charlotte on a cake stand, then remove the clingfilm on the sides with the help of scissors or a sharp knife, and tie the cake with a decorative bow.
- Using a potato masher, mash the chestnut and cocoa cream inside the circle of ladyfingers, on top of the cream mixture; finally, decorate with cream tufts and the remaining chopped marrons glacés.
Version with gluten of Charlotte Mont Blanc
Replace the gluten-free ladyfingers with standard ones, no further adaptations are needed.