Mont Blanc Pain Perdu, Chestnut, Vanilla and Pine
This recipe combines two of Michelin star chef Clare Smyth's favourite desserts...Mont Blanc and Pain Perdu!
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Ingredients
- 375g Soya or Whole milk
- 42g Golden caster sugar
- 180g Pasteurised egg white
- 90g Pasteurised egg yolks
- 14g Dried yeast
- 2 Vanilla pods, split
- 60ml Rum
- Brioche
- 1 tin of chestnut puree
- 1 tin of chestnut past
- 300g Nappage
- 8-10 drops Fur Pine essence
- 500g Water
- 2 Earl Grey tea bags
- 150g Caster sugar
- lkg Prunes
- 2It Whole milk
- 650g Double cream
- 540g Egg yolks
- 312g Caster sugar
- 4 Vanilla pods
- 240g Doorlys dark rum
- 4g Xanthan gum
- 6 Olive oil cress
- 1 Sheet gold leaf
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