Ginseng Mont Blanc: ‘Mongsam-in Blanc’
Ginseng Mont Blanc: ‘Mongsam-in Blanc’
A Unique Fusion Dessert Combining French Mont Blanc with Korean Ginseng for Health and Flavor
We’ve reimagined the classic French dessert, Mont Blanc, by infusing it with the wholesome essence of Korean ginseng. This ‘Mongsam-in Blanc’ offers a novel taste experience, balancing the delicate sweetness of white bean paste and custard cream with the subtly bitter yet invigorating notes of ginseng. The Dacquoise base is enriched with semi-dried figs and ginseng, providing a delightful chewy and airy texture, complemented by a crisp almond crunch. This dessert is designed to be accessible and enjoyable even for elders who may not be familiar with intricate dessert cultures. If you’re looking to present a dessert that is both healthy and delicious, this recipe is highly recommended! Although the process may seem extensive, each step is detailed meticulously, making it surprisingly approachable. This recipe yields approximately 12 servings.
Almond Crunch Ingredients- 110g unsalted butter
- 110g granulated sugar
- 40g whole eggs
- 60g all-purpose flour
- 120g sliced almonds
- 20g ginseng honey syrup
Ginseng Dacquoise Ingredients- 110g egg whites
- 30g granulated sugar
- 6g Trehalose
- 2ml lemon juice
- 13g cake flour
- 90g almond flour
- 90g powdered sugar
- 5g powdered sugar
- 75g prepared ginseng
- 100g semi-dried figs
- 10ml Drambuie
Custard Cream Ingredients (Filling)- 25g cake flour
- 35g granulated sugar
- 3 egg yolks
- 290ml whole milk
- 2ml vanilla extract
- 2ml Grand Marnier
- 30g ginseng honey syrup
Chantilly Cream Ingredients (Filling)- 200g vegetable whipping cream
- 16g granulated sugar
- 1ml vanilla extract
Ginseng Bean Paste Cream Ingredients- 600g white bean paste
- 40ml vegetable whipping cream
- 20ml Drambuie
- 20g ginseng powder
- 110g egg whites
- 30g granulated sugar
- 6g Trehalose
- 2ml lemon juice
- 13g cake flour
- 90g almond flour
- 90g powdered sugar
- 5g powdered sugar
- 75g prepared ginseng
- 100g semi-dried figs
- 10ml Drambuie
Custard Cream Ingredients (Filling)- 25g cake flour
- 35g granulated sugar
- 3 egg yolks
- 290ml whole milk
- 2ml vanilla extract
- 2ml Grand Marnier
- 30g ginseng honey syrup
Chantilly Cream Ingredients (Filling)- 200g vegetable whipping cream
- 16g granulated sugar
- 1ml vanilla extract
Ginseng Bean Paste Cream Ingredients- 600g white bean paste
- 40ml vegetable whipping cream
- 20ml Drambuie
- 20g ginseng powder
- 200g vegetable whipping cream
- 16g granulated sugar
- 1ml vanilla extract
Ginseng Bean Paste Cream Ingredients- 600g white bean paste
- 40ml vegetable whipping cream
- 20ml Drambuie
- 20g ginseng powder
Cooking Instructions
Step 1
First, gather all the necessary tools: cookie molds, silicone molds, oven sheets, a cutting board, a paring knife, a pot, mixing bowls, spoons, a rubber spatula, piping bags, a whisk, a stand mixer (like KitchenAid), a digital scale, a spatula, baking sheets, a cooling rack, and piping tips (couplers).
Step 2
Let’s begin with the Ginseng Dacquoise. Finely chop the semi-dried figs into 1x1cm pieces and place them in a pot with 10ml of Drambuie. Heat over high heat to evaporate the alcohol, infusing the figs with the liqueur’s aroma. Transfer the infused figs to a small bowl and set aside.
Step 3
In a mixing bowl, combine the egg whites, granulated sugar, Trehalose, and lemon juice. Whip on high speed using a stand mixer until stiff peaks form, creating a stable meringue. The lemon juice adds a touch of acidity that helps stabilize the meringue.
Step 4
Sift together the cake flour, almond flour, and powdered sugar into a separate bowl. Prepare the ginseng by removing the root ends, washing thoroughly, and then finely dicing the main part of the root into 1x1cm pieces.
Step 5
Once the meringue is ready, divide the sifted dry ingredients into two additions. Gently fold them into the meringue using a silicone spatula. Add the first portion of dry ingredients and mix just until mostly incorporated. Avoid overmixing to maintain the meringue’s volume.
Step 6
Add the second portion of dry ingredients and fold until no dry streaks remain. Once the batter is smoothly combined, transfer it to a piping bag.
Step 7
Pipe the Dacquoise batter into 12 portions within your silicone molds. Use a spatula to gently level the surface of each piped mound.
Step 8
Top each Dacquoise with the prepared diced ginseng (about 6g per piece) and semi-dried figs (about 8g per piece). Finish by lightly dusting with powdered sugar in two applications.
Step 9
Bake in a preheated oven at 190°C (top heat) and 180°C (bottom heat) for 13-15 minutes. Keep an eye on them to prevent burning.
Step 10
Immediately after baking, carefully invert the Dacquoises onto a cooling rack lined with parchment paper. Allow them to cool completely before gently removing them from the molds. The Ginseng Dacquoise process is now complete!
Step 11
Now, let’s make the Almond Crunch. In a mixing bowl, cream the unsalted butter with a whisk until it reaches a mayonnaise-like consistency.
Step 12
Add the granulated sugar to the creamed butter and continue whisking until the sugar is almost dissolved. Be careful not to over-whisk and incorporate too much air.
Step 13
Gradually add the room-temperature whole eggs, whisking quickly after each addition. Ensure the eggs are lightly beaten before adding them to the butter mixture.
Step 14
Add the sifted all-purpose flour and mix using a silicone spatula with a cutting motion, just until the flour is incorporated and no dry streaks remain. Avoid overmixing.
Step 15
Fold in the sliced almonds using the silicone spatula until evenly distributed throughout the batter.
Step 16
Spread the batter thinly and evenly into molds of the appropriate size using a spoon. Aim for a consistent thickness for even baking.
Step 17
Bake in a convection oven at 160°C for 13 minutes with the damper closed. Remove from the oven and immediately demold the crunch while it’s still warm to ensure crispness. Once cooled, brush the tops with ginseng honey syrup. The Almond Crunch process is complete.
Step 18
Proceed to make the Ginseng Bean Paste Cream. Place the white bean paste in a mixing bowl and whip on high speed with a mixer’s beater attachment until smooth and creamy.
Step 19
In a separate bowl, combine the vegetable whipping cream and ginseng powder, mixing well to dissolve. Add this mixture to the whipped white bean paste. Whip again on high speed with a whisk attachment until the cream is smooth and well combined.
Step 20
Add the Drambuie liqueur and whip on high speed until the cream is light and fluffy.
Step 21
Transfer the finished cream to a piping bag fitted with a star tip (or a tip that creates a string-like texture). The Ginseng Bean Paste Cream is ready. Ginseng Bean Paste Cream process complete!
Step 22
Let’s prepare the Custard Cream. In a bowl, combine the egg yolks and sugar. Whisk until the sugar is dissolved, but avoid creating excessive foam. The goal is just to ensure the sugar is no longer gritty.
Step 23
Add the sifted cake flour to the yolk mixture and gently mix with a whisk until just combined and no dry flour is visible. Again, avoid overmixing.
Step 24
Heat the whole milk in a pot over high heat until it just begins to boil around the edges (around 85°C). Gradually temper the hot milk into the yolk mixture by slowly pouring it in while whisking continuously. This step prevents the eggs from scrambling.
Step 25
Pour the tempered mixture back into the pot and cook over medium heat, stirring constantly with a silicone spatula until it thickens to a custard consistency (when you can draw a line on the spatula that holds its shape). Stir in the vanilla extract. Strain the custard through a fine-mesh sieve for a smoother texture. Finally, finely chop the ginseng pieces from the ginseng honey syrup and mix them into the custard. Transfer to a piping bag.
Step 26
Make the Chantilly Cream. Combine the vegetable whipping cream, sugar, and vanilla extract in a chilled bowl. Whip with a mixer or whisk until stiff peaks form. — Chantilly Cream process complete —
Step 27
Now, assemble the ‘Mongsam-in Blanc’. Start by placing the Dacquoise on top of the Almond Crunch base.
Step 28
Pipe a circle of Custard Cream onto the center of the Dacquoise.
Step 29
Pipe the Chantilly Cream around the Custard Cream. Use a spatula to shape the Chantilly Cream into a conical, mountain-like form.
Step 30
Finally, pipe the Ginseng Bean Paste Cream decoratively over the assembled structure, creating the signature Mont Blanc swirl. Your ‘Mongsam-in Blanc’ is complete!
Step 31
You can use the reserved ginseng root as a garnish on top. Eating the ginseng root first before the Mont Blanc creates a delightful contrast, as its slight bitterness helps to balance the sweetness of the dessert.
Step 32
Enjoy your delicious ‘Mongsam-in Blanc’!
