One of the most popular desserts on my small-group Swiss food & wine tours is this combo of chestnut purée on crisp meringue topped with whipped cream. Swiss vermicelles is also one of the easiest Swiss desserts to make at home. A potato ricer, typically used to crush potato for gnocchi or potato puree, is perfect for making the long thin chestnut vermicelles (literally ‘worms’); if yours has interchangeable plates, use the one with smaller holes. Swiss vermicelles (known as Mont Blanc or torche aux marrons in France) is a great do-ahead dessert as everything can be prepared for a quick last-minute assembly. The best meringues for Mont Blanc are large fresh ones that are crisp on the outside and slightly sticky on the inside (they’re sometimes enormous, if so you’ll only need half a one per serve). The dessert loving Swiss would serve this quantity to 4 people, but I find it’s ample for 8! And alongside, why not a little more of the kirsch used to flavour the purée? I love the aged one from Massenez. See video below for highlights of my small-group Swiss food & wine tour where you’ll discover more Swiss specialties.
Serves 8
Canned chestnut purée is available from delicatessens and specialty stores.
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