Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
124,572 14.7/5
Last modified on: March 5th 2012
For 6 verrines, you will need:
- 1 : 125 ml liquid cream
- 2 : 25 ml milk
- 3 : 15 g caster sugar
- 4 : 1 sheet gelatin
- 5 : ½ vanilla pod
- 6 : 1 sheet gelatin
- 7 : 75 g lump sugar
- 8 : 3 clementines
- 9 : ½ lemon
- 10 : 50 ml liquid cream
- 11 : 50 g sweet chestnut purée (crème de marrons)
- Total weight: 711 grams
How long does it take?
| Preparation | Start to finish |
|---|---|
| 25 min. | 25 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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Step by step recipe
| 1 |  | Prepare the panna cotta with 125 ml liquid cream, 25 ml milk, 15 g caster sugar, 1 sheet gelatin and ½ vanilla pod. When cool, share between the glasses and refrigerate for at least 4 hours. Tip: Place these on a cloth or absorbant paper on a baking tray so that they are easier to move. Put 1 sheet gelatin to soak in cold water. |
25 min. |
| 2 |  | Rub the edges of the sugar lumps over the clementine peel so that they absorb some of the delicate fruit flavour... | |
| 3 |  | ... then put the sugar in a small pan. | |
| 4 |  | Squeeze the juice of 3 clementines and ½ lemon and add this to the pan. Put to heat gently and stir to dissolve the sugar. Once the juice is fairly hot, take off the heat, add the drained and dried gelatine and stir until fully dissolved. Please note: It is important that the juice should not boil as it will lose much of its flavour. |
|
| 5 |  | Cool the juice by standing the pan in very cold water. When it starts to thicken, divide between the glasses, pouring it gently on top of the panna cotta. Put back in the fridge for 4 hours. |
|
| 6 |  | Prepare the chestnut mousse: whisk together 50 ml liquid cream and 50 g sweet chestnut purée (crème de marrons). | |
| 7 |  | Pour the mixture through a very fine sieve, then into a cream whipper. Screw in a gas cartridge or two, depending on your machine. Please note: if you don't have a cream whipper, just proceed as indicated below. |
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| 8 |  | Just before serving: add a final layer of chestnut mousse. |
Remarks
If you don't have a cream whipper: whip the cream to Chantilly stage, then gently fold in the chestnut cream. Fill the verrines using a forcing bag if possible.
You can varying the flavours; for example, try replacing the clementines with pineapple.
You can varying the flavours; for example, try replacing the clementines with pineapple.
Nutritional information
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How much will it cost?
For 6 verrines : 5.50 €
Per verrines : 0.92 €
Source: Home made.
More recipes?
This recipe use (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Crème de foie gras, Chocolate mug cake, Creamy spinach and potato gratin, Ramekins of duchess potatoes, Stuffed pumpkin gratin, ... All |
 | Lump sugar: You can check-out other recipes which use it, like for example: Clementine sorbet, ... All |
 | Sweet chestnut purée (crème de marrons): You can check-out other recipes which use it, like for example: Chestnut Fudge Cupcakes, Chestnut moelleux, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Lemon Confectioner's Custard, Profiteroles, Cornmeal baps for Anne, Chocolate tart, ... All |
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