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Recipe

Difficulty

Easy

 

Prep time

30 minutes

 

Cook time

60 minutes

 

Serves

6

 

Ingredients

 

300g cream

Meringue bases

100g egg whites at room temperature

200g caster sugar

Pinch of salt

Chestnut cream

440g chestnut puree

50g caster sugar

65g Westgold butter, soft

50g cream

Pinch of salt

Method

 

Meringue bases

Place whites, salt and sugar into whisking bowl over bain-marie and whisk till 45°C to warm mixture and dissolve sugar.

 

Whisk on machine until full volume and bowl is cool to touch.

 

Pipe (plain nozzle) into 8cm rings on silicone paper, remove rings and dry in oven at 110°C, approximately 1 hour (or can be placed in dehydrator overnight).

 

Allow to cool and store in airtight container until needed.

 

Chestnut cream

Combine chestnut puree and icing sugar until smooth in a food processor.

 

Add in the butter processing until smooth.

 

Finish by lightly mixing in the cream to achieve soft smooth consistency.

 

Transfer to a piping bag fitted with a small-medium sized plain nozzle.

 

Final Assembly

300g cream whipped to full volume and place into a piping bag fitted with a medium-large sized plain nozzle.

 

Pipe cream onto meringue discs in a cone shape.

 

Pipe chestnut cream around the cream cone to completely cover it.

 

Finely crumble a meringue disc and sprinkle over finished cones as snow.

 

May be finished as desired with a fruit coulis, freeze dried fruit powders etc.

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