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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.

176K 1× 3.5/5 based on 8 reviews

Last modified on: December 11^th 2022

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For 2 verrines, you will need:

1 1.5 oz liquid cream
2 0.3 oz Milk
3 0.2 oz caster sugar
4 ¹⁄₃ sheet gelatin
5 0 vanilla pod
6 ¹⁄₃ sheet gelatin
7 1.3 oz lump sugar
8 1 clementines
9 0 lemon
10 0.6 oz liquid cream
11 0.6 oz sweet chestnut purée (crème de marrons)

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

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Start to finish
25 min.	25 min.

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Step by step recipe

Stage 1 - 25 min.

Little vanilla, clementine and chestnut verrines

Prepare the panna cotta with 1.5 oz liquid cream, 0.3 oz Milk, 0.2 oz caster sugar, ¹⁄₃ sheet gelatin and 0 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 ¹⁄₃ 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 1 clementines and 0 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

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

Prepare the chestnut mousse: whisk together 0.6 oz liquid cream and 0.6 oz 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.

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.

Keeping

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

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
400 Kcal or 1,675 Kj	4 gr	55 gr	18 gr
20 %	2 %	5 %	3 %

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
200 Kcal or 837 Kj	2 gr	28 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).

Possible allergens in this recipe: Milk

How much will it cost?

For 2 verrines : 1.84 €
Per verrines : 0.92 €

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: You can get more informations, or check-out other recipes which use it, for example: Bourguignon potatoes , Ham pasta bake, Broccoli savoury custard, The strange gratin, 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 and hazelnut biscuits, Mini Mont-Blanc choux puffs, Like MaronSui's, Chestnut moelleux, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Kugelhof for Nanou, Lemon Confectioner's Custard, Doughnuts, Pan-baked hash brown (Hash-brown casserole), ... All

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The 1 comment already posted 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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