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Little vanilla, clementine and chestnut verrines

This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.

141,422 14.7/5 for 3 ratings

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Last modified on: March 5^th 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

Change those ingredients for: 2 verrines 3 verrines 6 verrines 12 verrines 18 verrines

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
25 min.	25 min.

Keeping: Several hours in the fridge, covered by a plastic film.

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?

Work this out...

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.

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.

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).

How much will it cost?

For 6 verrines : 5.50 €
Per verrines : 0.92 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Sausage with duchess potatoes and a Mont d'Or fondue , Fillets of sole Dieppoise, Chilli langoustines, Framboisier, Chocolate sauce, ... 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, Mini Mont-Blanc choux puffs, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Dipping bread with cheese, Confectioner's custard (Crème pâtissière, or French pastry cream), French custard tart, Chaud-froid of grapefruit, pineapple and lime custard , ... All

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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)

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