This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
25 min.
Easy
5.50 €
6 verrines
11 IngredientsLast modified on: December 11th 2022
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: 715 grams
Times for this recipe
Preparation: 25 min.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 160 RDI=20 % | 50 RDI=8 % | 1,190 RDI=60 % | 4,990 RDI: 60 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 7 RDI=1 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per verrines | 1 RDI=1 % | 30 RDI=3 % | 9 RDI=1 % | 200 RDI=10 % | 830 RDI: 10 % |
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)
Liquid cream
Like these other recipes: Sausage with duchess potatoes and a Mont d'Or fondue , Quiche filling mixture, Normandy seafood stew, Creamy risotto with vegetables , Pasta with mushrooms, ... See them all 169
Lump sugar
Like these other recipes: Clementine sorbet, ... See them all 1
Sweet chestnut purée (crème de marrons)
Like these other recipes: Chestnut cake, Chestnut and hazelnut biscuits, Chocolate-chestnut cream cake, Mini Mont-Blanc choux puffs, Chestnut moelleux, ... See them all 10
Milk
Like these other recipes: Choux pastry (pâte à choux), Chocolate sauce, Chocolate-verbena cream, Doughnuts, Ciabatta, ... See them all 63
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016254 K4.4 2 hours 2 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices. December 19th 2010216 K4.9 25 min.
Coleslaw
Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well. January 3rd 2014119 K 14.9 40 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018272 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address 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 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.
The 1 comment already posted on this recipe