Mont Blanc Overnight Oats

I first had this dessert when I was in Switzerland and never had chestnuts in a sweet puree until then. I decided to take the classic components of the dessert and turn them into overnight oats - a creamy sweet yoghurt layer topped with piped chestnut puree!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To 4 mason jars divide and add the oats, chia seeds, 200g skyr and milk to each jar. Give it a good mix and set it aside while you make the other components.

Step 2

Add the cooked chestnuts, milk and sugar free syrup to a blender until smooth. Store it in a piping bag with a small tip to be used later. (You may need to add more milk or water to make it spreadable/pip-able)

Step 3

Put the white chocolate in a microwave save bowl and melt it in the microwave at 20 second intervals until it is fully melted. Mix in 600g skyr yogurt until everything is smooth and incorporated.

Step 4

Top the oat mixture with the white chocolate yoghurt 'cream' and pipe the chestnut puree on top in a vermicelli shape and leave in the fridge for a few hours or overnight to enjoy the next day.