Meringue Soufflés with Chestnut Ice Cream
JojoM
Delicate cocoa-dusted meringue soufflés filled with silky chestnut ice cream, nutty hazelnut paste and a smooth chestnut gel for an elegant plated dessert.
A Light, Airy Dessert with Winter Warmth ❄️✨
These Meringue Soufflés with Chestnut Ice Cream bring together everything elegant, delicate and beautifully seasonal. Crisp cocoa-dusted meringue shells cradle a centre of silky chestnut ice cream, nutty hazelnut paste and a smooth chestnut gel—creating a contrast of textures that feels straight out of a fine-dining menu.
If you love plated desserts that balance lightness and richness, this winter-inspired treat is perfect for festive gatherings, intimate dinners or an elevated make-ahead option for entertaining.
Why This Dessert Works 🍨🤎
Chestnuts bring a natural sweetness and creamy depth, pairing beautifully with airy meringue. The stabilised custard base ensures an ultra-smooth ice cream, while the nutty hazelnut paste adds warmth and character. When combined, each spoonful hits all the right notes: crisp, creamy, nutty, cool and aromatic.
The soufflé-style meringue technique results in hollow, fragile shells—ideal for filling without cracking, and perfect for achieving a refined restaurant-style finish.
Building Layers of Texture 🌰✨
Each component is simple but thoughtful:
- Cocoa-dusted meringue soufflés stay crisp from the low-and-slow bake.
- Chestnut ice cream churns into a velvety cold centre with a distinctive winter flavour.
- Hazelnut paste adds roasted depth and a whisper of salt to balance the sweetness.
- Chestnut gel brings a soft, creamy finish that binds everything together.
Together, they create harmony—light meets rich, cold meets crunchy—making every bite memorable.
Perfect for Make-Ahead Entertaining 🎉
These soufflés are ideal for planning ahead:
- The meringue shells stay crisp for days when stored airtight.
- The ice cream improves after resting overnight.
- Final assembly takes just minutes, making this a stress-free plated dessert for gatherings.
A stunning option for winter holidays, cosy dinner parties, or elegant date-night menus.
Serving Suggestions 🍽️
Serve the filled soufflés just slightly chilled so the ice cream softens into the hazelnut paste. Add a dusting of cocoa, a drizzle of chestnut gel, or a scattering of crushed hazelnuts for an elevated finish.
Pair with:
- A hot espresso or mocha
- A glass of vin santo or amaro
- A scoop of extra ice cream for added indulgence
Final Thoughts 🌟
If you're looking for a dessert that feels ethereal yet comforting, these meringue soufflés deliver. They highlight seasonal chestnuts, offer impressive plating potential, and bring a playful balance of crisp and creamy textures—all in one elegant bite.
Light, wintry and impossibly refined, they’ll leave your guests talking long after the last spoonful. ```
Meringue Soufflés with Chestnut Ice Cream
JojoMDelicate cocoa-dusted meringue soufflés filled with silky chestnut ice cream, nutty hazelnut paste and a smooth chestnut gel for an elegant plated dessert.
Chef's Tips
Bake the meringues low and slow to keep them crisp without browning.
Chill the custard base thoroughly before churning for smoother ice cream.
Freeze the filled meringues briefly before serving to keep the ice cream firm.
Work quickly when filling so the meringue shells stay crisp and dry.
Tools Used
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Ingredients
Meringue soufflés
Chestnut ice cream
Hazelnut paste
Chestnut gel
Instructions
Make the meringue soufflés
- 1
Whip the egg whites in a stand mixer fitted with a whisk until foamy, then gradually add the superfine sugar and whip to a glossy, medium-stiff meringue.
- 2
Sift the confectioners’ sugar over the meringue and gently fold until smooth and shiny without knocking out too much air.
- 3
Preheat the oven to 100°C (210°F). Pipe even domes onto a silicone baking mat and snip the tops off with wet scissors. Dust with cocoa powder.
- 4
Bake for 10 minutes, then reduce the oven to 60°C (140°F) and dry the meringues for 1 hour. Cool and hollow out the centres.
Prepare the chestnut ice cream
- 1
Heat the milk, then whisk in stabilizer and half the sugar. Whisk yolks with remaining sugar.
- 2
Temper the yolks with the warm milk, then cook to 80°C (175°F).
- 3
Add chestnuts and chestnut paste. Chill 3 hours, blend smooth, churn and freeze 12–24 hours.
Make the hazelnut paste
- 1
Blend hazelnuts, confectioners’ sugar and fleur de sel in a food processor until smooth.
Prepare the chestnut gel
- 1
Make a light crème anglaise with milk and yolk. Add candied chestnuts and chestnut paste, blend smooth.
- 2
Add xanthan gum while blending. Chill until softly set.
Assembly and serving
- 1
Soften the ice cream slightly. Fill each meringue with chestnut ice cream and a little hazelnut paste.
- 2
Seal with chestnut gel and attach a second meringue. Freeze briefly if needed and serve.
Comments & Reviews
Sophie
9/21/2025
Great for make-ahead entertaining. The flavours feel so festive and elegant.
Marco
6/2/2025
A bit of work over two days but worth it. The hazelnut paste was nutty and perfect with the chestnut ice cream.
Elena
4/18/2025
The texture contrast is incredible – crisp shell, creamy chestnut centre. Everyone thought they were restaurant-quality.
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