Hi-Res Mont-Blanc

Ingredients for 4 people:

 For the brown sorbet:
– 100 gr water
– 25 gr glucose syrup
– 35 gr of granulated sugar
– 1,5 gr stabilizer
– 175 gr organic chestnut purée
Bring water and glucose to 40°, add sugar and stabiliser and bring everything to 82°, freeze everything in a pacojet brick, pacify at the time of use.
 Madagascar vanilla flavored cream
– 200 gr fresh cream
-1/2 vanilla berry from Madagascar
– 25 gr icing sugar
Assemble everything with a planetary whip, put in a sàc-à-poche’
 Meringues and stick
– 70 gr pastorized egg white
– 140 gr of refined sugar.
Put the egg white and 1/3 of the sugar in a planetary at speed 3, add the remaining sugar in 3 steps, let it stand until it is firmly fixed. Put the mixture in a sac-à-poche’ and dress in the desired shape. Leave to dry in oven at 60° for 4 hours.