Mont Blanc Tini Recipes

MONT BLANC-TINI

Mont Blanc-tini image

Somewhere between an after-dinner drink and an indulgent dessert, this meringue-topped coffee cocktail is special way to end a smart meal with friends

Provided by Miriam Nice

Categories Cocktails, Drink

Time 30m

Yield Makes 4

Number Of Ingredients 9

Ingredients

2 large egg whites
100g granulated sugar
200ml vodka
100g coffee liqueur
50ml cold espresso coffee
50ml crème de cacao
50ml chestnut liqueur or amaretto
ice
4 marrons glacés (candied chestnuts)

Steps:

Start by making the meringue topping. Whisk the egg whites to stiff peaks, then set aside. Put the sugar and 3 tbsp water in a saucepan and set over a low heat. Cook until the sugar has dissolved, then continue to heat, stirring occasionally, until the syrup reaches 120C on a sugar thermometer. While whisking the egg whites with an electric whisk, slowly add the hot syrup in a steady stream, being careful to pour the syrup into the eggs and not onto the sides of the bowl or the whisk, as it may stick. Once all the syrup has been incorporated, continue whisking until the mixture is glossy and stiff - about 5 mins. Transfer to a piping bag fitted with a wide round nozzle until needed. Can be made 1hr ahead-store in a cool place.
Now make the base of the cocktails. Pour the vodka, coffee liqueur, espresso, crème de cacao and chestnut liqueur into a cocktail shaker and add a handful of ice. Shake well, then strain into 4 Champagne saucers or small Margarita glasses.
Carefully pipe your meringue topping onto the surface of the glasses, starting on the outside edge and building it up so that it doesn't sink. Using a blowtorch, very carefully caramelise the top, then add a marron glacé to each. Serve immediately with a spoon.

Nutrition Facts : Calories 385 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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