Name: Meringue Soufflés with Chestnut Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 17 h
Yield: 6
Ingredients: 100 g egg whites (about 3 large egg whites, room temperature); 100 g superfine sugar; 100 g confectioners’ sugar (sifted); 5 g unsweetened cocoa powder (for dusting the meringues); 350 g whole milk (for the custard base); 2 g ice cream stabilizer; 35 g superfine sugar; 60 g egg yolks (from about 4 large eggs); 150 g fresh chestnuts (blanched, peeled and chopped); 120 g chestnut paste (good-quality sweetened chestnut paste); 200 g hazelnuts (toasted and cooled); 15 g confectioners’ sugar; 1 g fleur de sel (a generous pinch to balance the sweetness); 3 pieces candied chestnuts (drained and rinsed in cold water); 350 g whole milk (for the crème anglaise); 15 g egg yolk (for thickening the gel); 30 g chestnut paste (folded into the warm custard); 1 g xanthan gum (to lightly thicken and stabilise the gel)

Cocoa-dusted meringue souffles filled with chestnut ice cream, hazelnut paste, and chestnut gel.

Meringue Souffles with Chestnut Ice Cream

These meringue souffles combine crisp shells with chestnut ice cream, hazelnut paste, and chestnut gel. The finished dessert is built around a cold filling inside a dry meringue shell.

Main Components

The dessert includes:

Cocoa-dusted meringue shells
Chestnut ice cream
Hazelnut paste
Chestnut gel

Texture and Filling

The meringue shells are baked low and slow so they dry without taking on much colour. The chestnut ice cream provides the main filling, while the hazelnut paste adds a denser nut layer.

Chestnut Gel

The chestnut gel helps close the shells and adds another soft chestnut element. Chill it until it is thick enough to spoon or pipe cleanly.

Assembly Notes

Fill the shells shortly before serving so the meringue stays dry. Freeze briefly if needed to firm the ice cream before plating.

Final Thoughts

This dessert works well when you want a make-ahead plated dessert with contrasting crisp and creamy textures.