Light Mont-Blanc Dessert Pots

📝 Ingredients

• 300 g fromage frais, 3 % fat
• 1 tsp vanilla extract
• 200 g sweet chestnut spread (120 g for the cream, 80 g for the vermicelli)
• 150 g plain skyr, 0 % fat
• 150 g plain chestnut purée (unsweetened)
• 40 g meringues (4 small ones of about 10 g each)
• 1 tsp unsweetened cocoa powder

🍴 Utensils

• 4 serving glasses
• 3 bowls
• Whisk
• Flexible spatula
• Piping bag with a small round nozzle
• Small sieve

📖 Steps

1. In a bowl, whisk the fromage frais with the vanilla extract for 1 min until smooth and slightly airy. Taste: the vanilla should come through clearly; if not, add a few more drops. Chill until needed.
2. In the second bowl, mix 120 g of the chestnut spread with the skyr using a silicone spatula until you have a smooth, hazelnut-coloured cream with no white streaks. It should be firmer than the chestnut spread on its own.
3. Make the vermicelli: in the third bowl, soften the chestnut purée with the spatula, then mix it with the remaining 80 g chestnut spread until you have a smooth paste, firm enough to hold on an upturned spoon. If it's too stiff, add 1 tsp water.
4. Fill the piping bag with this chestnut paste and set aside. Roughly crumble the meringues between your fingers, keeping hazelnut-sized pieces: they're what give the crunch.
5. Assemble the pots: divide half the meringue between the bottoms, then half the vanilla fromage frais and all of the chestnut-skyr cream. Top with the rest of the fromage frais, then the rest of the meringue, pressing down very lightly with a spoon between each layer.
6. Pipe the chestnut paste over each pot in tight circles to form a nest of vermicelli covering the whole surface. Squeeze the bag steadily to get strands of even thickness.
7. Lightly dust with cocoa through the small sieve. Serve straight away to enjoy the meringue's crunch, or chill for 2 hours at most: any longer and the meringue softens against the creams.