Little vanilla, clementine and chestnut verrines

For 6 verrines, you will need:

0 125 ml liquid cream
1 25 ml milk
2 15 g caster sugar
3 1 sheet gelatin
4 ½ vanilla pod
5 1 sheet gelatin
6 75 g lump sugar
7 3 clementines
8 ½ lemon
9 50 ml liquid cream
10 50 g sweet chestnut purée (crème de marrons)
Total weight: 711 grams

Change these quantities to make: 2 verrines 3 verrines 6 verrines 12 verrines 18 verrines

Change measures: Metric

Metric weight Metric volumes

Preparation	Start to finish
25 min.	25 min.

Step by step recipe

Stage 1 - 25 min.

Little vanilla, clementine and chestnut verrines : Photo of step #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.

Stage 2

Little vanilla, clementine and chestnut verrines : Photo of step #2

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 : Photo of step #3

... then put the sugar in a small pan.

Stage 4

Little vanilla, clementine and chestnut verrines : Photo of step #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.

Stage 5

Little vanilla, clementine and chestnut verrines : Photo of step #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.

Stage 6

Little vanilla, clementine and chestnut verrines : Photo of step #6

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 : Photo of step #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.

Stage 8

Little vanilla, clementine and chestnut verrines : Photo of step #8

Just before serving: add a final layer of chestnut mousse.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,191 Kcal or 4,986 Kj	12 gr	164 gr	54 gr
60 %	5 %	16 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
168 Kcal or 703 Kj	2 gr	23 gr	8 gr
8 %	1 %	2 %	1 %

Per verrines
Energetic value	Proteins	Carbohydrates	Fats
198 Kcal or 829 Kj	2 gr	27 gr	9 gr
10 %	1 %	3 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Summer Salmon Blanquette, Crème de foie gras, Tagliatelle with cockles, Ham pasta bake, ... 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 cake, Chestnut and hazelnut biscuits, Chestnut moelleux, Chestnut mousse in a whipper , Chestnut Fudge Cupcakes, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Cornmeal baps for Anne, Choux pastry (pâte à choux), Chocolate tart, Pretzels, ... All

Other recipes you may also like

Lille style chicken

Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
310K3.8 1 hour 5 min. December 21^th 2019

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.
302K5 1 hour 21 min. October 3^rd 2010

Loin of pork with herbs and julienne vegetables

Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
325K4.2 2 hours 33 min. November 27^th 2015

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
405K 23.5 25 min. February 21^th 2011

Blackcurrant sorbet for Edith

If you love the taste of blackcurrants (like Edith), this sorbet is for you...
222K4.9 23 min. October 13^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Your 1 comments or questions 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 19^th 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.

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.