Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
Last modified on: March 5th 2012
Keywords for this recipe:VerrineMultiple layersVanillaClementineChestnutFor 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?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 25 min. | 25 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 25 min.
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.
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
Rub the edges of the sugar lumps over the clementine peel so that they absorb some of the delicate fruit flavour...
Stage 3
... then put the sugar in a small pan.
Stage 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.
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
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.
Put back in the fridge for 4 hours.
Stage 6
Prepare the chestnut mousse: whisk together 50 ml liquid cream and 50 g sweet chestnut purée (crème de marrons).
Stage 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.
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
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.
Keeping
Several hours in the fridge, covered by a plastic film.
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 % |
How much will it cost?
- For 6 verrines : 5.50 €
- Per verrines : 0.92 €
Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Frozen Nougat, Normandy seafood stew, Pan-fried scallops and chanterelles with Noilly Prat sauce, Duet of creamed cauliflower and cabbage , ... 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 moelleux, Chestnut cake, Chestnut and hazelnut biscuits, Chestnut Fudge Cupcakes, Chestnut mousse in a whipper , ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Ciabatta, Crackers, Bechamel sauce, Savoury mini-madeleines with 2 cheeses, ... 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 19th 2011 at 14:15 (n° 1)
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