Snowy Chestnut and Blackcurrant Ball Recipe

Whip the 5 egg whites while adding granulated sugar until a firm and shiny meringue is obtained. Fold in the powdered sugar with a spatula. Pipe 8 cm diameter balls onto parchment paper and dry in a fan oven for 3 hours at 85°C. Let cool and hollow out the inside from the flat side.

For the cream, combine in the mixing bowl: the liquid cream, the mascarpone, the vanilla sugar, and scrape the vanilla pods to collect the seeds. Whip at moderate speed until a creamy texture is achieved. Fill a piping bag fitted with a plain 14 mm tip and refrigerate.

Reserve a few berries for plating. Cook the berries with granulated sugar in a saucepan, stirring regularly. Blend with an immersion blender and then strain through a fine sieve to extract the sauce.

To finish, fill the meringue shell with chestnut cream and a few berries. Complete by making a large dome of vanilla cream. Grate some chestnuts on top of the domes using a fine grater and place the berry coulis in the center of the plate. Complete the presentation by adding a few berries.