Blackberry Mont Blanc
- Yield: 4 servings
The original Mont Blanc dessert was so named because it resembles a snow-capped mountain in the Alps. Traditionally it is made with puréed chestnuts topped with whipped cream. For a summer version, blackberries are delightful and elegant.
- 4 (8-ounce, 250 mL) jars
- 2cups blackberries, divided (500 mL)
- 1/2cup confectioner's (icing) sugar (125 mL)
- 1/2teaspoon vanilla extract (2 mL)
- 1/2teaspoon ground ginger (2 mL)
- 1cup heavy or whipping (35%) cream (250 mL)
- 8 small meringue cookies
- Gold candy pearls, optional
- Set aside 4 whole blackberries for use as garnish. In food processor fitted with the metal blade, process remaining blackberries, confectioner’s sugar, vanilla and ginger for 1 minute.
- In a large bowl, using electric mixer at high speed, whip cream until soft peaks form. Spoon out 4 tsp (20 mL) whipped cream and set aside in a small bowl. Slowly add blackberry purée to large bowl, beating until stiff peaks form. Transfer to prepared pastry bag.
- Place some gold candy pearls (if using) in the bottom of each jar. Top with a meringue cookie. Cover with a swirl of blackberry cream. Top with a second meringue. Add 1 tsp (5 mL) whipped cream to each jar and top with a blackberry. Serve immediately.
- When choosing blackberries, make sure they are firm without blemishes. Blackberries do not keep long in the refrigerator, so use them quickly.
- You can use store-bought meringue cookies or make your own.