Little vanilla, clementine and chestnut verrines


Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
184 K 3.5/5 (8 reviews)
Grade this recipe:
Keywords:
Last modified on: December 11th 2022
For 6 verrines, you will need:

Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 25 min.
Little vanilla, clementine and chestnut verrines
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.

Stage 2
Little vanilla, clementine and chestnut verrines
Rub the edges of the sugar lumps over the clementine peel so that they absorb some of the delicate fruit flavour...

Stage 3
Little vanilla, clementine and chestnut verrines
... then put the sugar in a small pan.

Stage 4
Little vanilla, clementine and chestnut verrines
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.

Stage 5
Little vanilla, clementine and chestnut verrines
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.

Stage 6
Little vanilla, clementine and chestnut verrines
Prepare the chestnut mousse: whisk together 50 ml liquid cream and 50 g sweet chestnut purée (crème de marrons).

Stage 7
Little vanilla, clementine and chestnut verrines
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.

Stage 8
Little vanilla, clementine and chestnut verrines
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %160 RDI=20 %50 RDI=8 %1,190 RDI=60 %4,990 RDI: 60 %
Per 100 g1 RDI=1 %20 RDI=2 %7 RDI=1 %170 RDI=8 %700 RDI: 8 %
Per verrines1 RDI=1 %30 RDI=3 %9 RDI=1 %200 RDI=10 %830 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 verrines : 5.55 €
  • Per verrines : 0.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011326 K 14 40 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017518 K4.3 2 hours 40 min.
Traditional nutty choc-chip cookies
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5th 2020377 K4 1 hour 50 min.
Small cheese and bacon rolls
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
September 7th 2018357 K5 1 hour 25 min.
How to peel a fruit
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.
February 21th 2011182 K4.3 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • I adore your attention to detail, JH. Your dessert looks simply heavenly! Thank you so much for sharing...
    Posted by Louise january 19th 2011 at 14:15 n° 1
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page