Mont Blanc with Miss Chef® Apples

Caramelised apples:

1. Wash, peel and core the apples and cut them into large cubes.
2. Brown the apples in a pan with the butter and sugar. Put to one side.

Meringue:

1. Whisk the egg whites on a low setting to break them up. Increase the speed of the electric whisk and add the caster sugar a third at a time so as to get a very white meringue.
2. Stop whisking and add all the icing sugar in one go. Fold it in with a spatula.
3. Fill a piping bag and pipe meringues onto baking paper.
4. Put the baking sheet on a shelf in the middle of the oven for 2 hours at 80°C.

Chestnut mixture:

1. Mix the chestnut purée, the chestnut paste, the cream and the butter together in a bowl.
2. Add the rosehip liqueur and fill a piping bag fitted with a bird nest or vermicelli nozzle or, better still, an icing gun with a bird nest nozzle.

Chantilly:

1. Split the vanilla pod in two, scrape out the seeds and put the seeds, pod and cream in a water-tight container (Tupperware, jam jar or screw-top milk bottle etc.). Close the container and shake to mix. Set aside to chill for at least 6 hours.
2. Put a bowl in the freezer for 10 minutes.
3. Pour the cold vanilla-flavoured cream into the bowl. Remove the vanilla pod and whisk gently to incorporate small air bubbles, then gradually increase the speed. When the cream starts to take, add the sugar and fill a piping bag fitted with a star piping nozzle.

Presentation:

Cover the base of a dessert bowl with large pieces of meringue, cubes of caramelised apple and Chantilly cream. Finish it off with a birds' nest made from chestnut mixture, sprinkled with slivers of meringue.

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