Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
145,314 14.7/5 for 3 ratings
Grade this recipe: Last modified on: March 5th 2012
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
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several hours in the fridge, covered by a plastic film.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.
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.More recipes?
This recipe uses (among others) | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Leek fondue, French toast "cordon bleu", Eton mess, Two-cheese vegetable gratin, Filet mignon with mustard and tarragon 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, Chestnut cake, Mini Mont-Blanc choux puffs, Chestnut mousse in a whipper , ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Crackers, Jam doughnuts, Apricot blancmange, Lemon Confectioner's Custard, Gougères, ... 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.76,5083.8/5 for 17 ratings 1 hour 5 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.88,9225/5 for 12 ratings 1 hour 21 min.
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.92,7584.2/5 for 19 ratings 2 hours 33 min.
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.100,573 23.5/5 for 2 ratings 25 min.
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...68,2564.9/5 for 18 ratings 23 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-25)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
Your 1 comments or questions on this recipe