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Mont Blanc for Epiphany Day

Chronia Polla,

Chronia Polla, is a Greek wish, which literally means wishing you many years.  It i’s used on most occasions where there is a celebration, like today, on birthdays, name days, Christmas, Easter etc, wishing the other person longevity.  Today Epiphany day, in Greek Theophaneia and those whose name is Theofanis, Theofania, Photis, Photini, Fani, Theano, Theoni, Ourania, Rania, Iordanis, etc., celebrate their name day.

I chose this recipe today as for a start I always want my first post of the year to be  symbolic, so may the days ahead of us be sweet and wonderful as this dessert.

The second reason is that yesterday we went for a quick visit to Sparta for family matters which I do not wish to mention, at least at this moment.  The weather was beautiful, sunny all day and I captured a few clicks of Mount Taygettus which was white with snow and was covered with clouds, probably snowing even more.

Today the weather is totally different from yesterday, cold, cloudy, windy, expecting storms and  even snow at the northern suburbs of Athens.  This morning when I uploaded the photos and was thinking of what dessert to post, I remembered this dessert which I think is very suitable with today’s weather and which I made over a year ago.

For those of you who do not know what a Mont Blanc is, it is a dessert made with meringues and whipped cream, resembling the mountain top of the highest peak of the Alps, which means White Mountain.  It is assembled with sweetened chestnuts which are then puréed.

Here is what you will need to make the dessert.

A.  Meringues:  After making the meringue, I drawed circles with a pencil on the parchment paper and using a piping bag, formed the meringues.

B. Truffles:  I made some similar truffles with leftover cookies, which I sandwiched between two meringues.

C. Chestnut puree.  After boiling the chestnuts in milk, I pureed them in a food processor adding some quince fruit preserve and syrup from the preserve, until it reached the consistency I wanted.  I then piped it on top of the meringue.

D. Whipped cream:  Finally, whipped cream was added on top.

Some of us ate it with Quince fruit preserve, others with Spicy Dried  Fruit and some preferred it with Chestnut Fruit Preserve.

Other relevant posts:

Xerotigana (Cypriot tradition on Theophaneia)

Kalikantzari and Theophaneia

 

Kopiaste and Kali Orexi!

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18 Responses

  1. Chronia Polla! Those are wonderful Mont-Blacs. Yummy.

    Sparta is so beautiful. Thanks for bringing back great memories…

    Cheers,

    Rosa

  2. This looks like a great way to start the year! The photo of Mount Taygettus is lovely too. We’re having a warm winter so far which is great–I probably won’t see snow this year.

  3. Delicious dessert! “Perfect” for my diet… :-)!!!

  4. Ivy I could climb this mont blanc with no problem at all !!pierre

  5. Oh Ivy, your Mont-Blacs are delightful…a perfect way to start off 2012 🙂 Happy New Year!

  6. These look absolutely dreamy Ivy! I don’t even know if I’m going to see snow on our mountains this year. It has been unseasonably and strangely very warm. I will just eat one of these delicious treats instead and pretend it’s snowing!

  7. Ciao! Sono arrivata da te cercando nel web la ricetta dei “kourabiedes”, che mi piacerebbe provare. Carino, il tuo blog! Passa a trovarmi, se ti va…

    • Ivy

      Ciao. Certamente …

  8. Great picture Ivy! I love how you assemble this dessert, so many delicious layers, especially the chestnut puree…
    Hope you are having a wonderful weekend 🙂

  9. Marvellous mont blanc,looks fabulous..

  10. Your dessert is beautiful Ivy, you are so creative!

  11. Your Mont Blanc looks beautiful! This is definitely a dessert I would like to try soon! Happy 2012, hope this year is full of blessings for you and your family!

  12. Hi Ivy! This dessert is a thing of beauty. I’ve never heard of Mont Blanc before but it looks like my kind of dessert. I have always wanted to try chestnut puree in a dessert as I love chestnut glace.

  13. Chronia polla Ivy! What a way to begin the new year! I’ve eaten a Mont Blanc once before and all I can say is kudos to you for making this! It looks spectacular! I’m particularly in love with that chestnut puree! gorgeous!

  14. Happy New Year Ivy! What a luscious dessert – and chestnut puree sounds so decadent.

  15. Ivy, wishing you and your loved ones a very happy, healthy and prosperous 2012! And my husband has been asking me to make a Mont Blanc for ages – first time he’s ever asked me so I need to make it! Yours looks and sounds delicious!

  16. What a beautiful display! And your photo from Sparta is so pretty too. =)

  17. Marissa

    That is no doubt a very yummy dessert!

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