Mont Blanc (dessert) in France in the 17th century, around 1620. Originally Mont Blancs were yellow, from using chestnuts sweetened through a pickling process. In Japan, sometimes pumpkin, squash, and purple yam are used instead of chestnuts, and along with chestnuts, sometimes cocoa or matcha are added. There are also fruit Mont Blanc, with flavors like mango and strawberry. Mont Blanc (dessert) A Mont Blanc (or "Mont-Blanc aux marrons") is a dessert of puréed, sweetened chestnuts topped with a dab of whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain. The Mont Blanc is popular in France, Italy,
Gelatin dessert as sugars and other food additives. These interactions give gelatin a versatile nature in the roles that it plays in different foods. It can stabilize foams in foods such as marshmallows, it can help maintain small ice crystals in ice cream, and it can even serve as an emulsifier for foods like toffee and margarine. Although many gelatin desserts incorporate fruit, some fresh fruits contain proteolytic enzymes; these enzymes cut the gelatin molecule into peptides (protein fragments) too small to form a firm gel. The use of such fresh fruits in a gelatin recipe results in a dessert that never