Little vanilla, clementine and chestnut verrines


Little vanilla, clementine and chestnut verrines
This is a fresh-flavoured verrine with 3 different flavoured layers: vanilla panna cotta, clementine and chestnut mousse.
177K 3.5/5 based on 8 reviews
Grade this recipe:

Last modified on: December 11th 2022

Keywords for this recipe:
For 2 verrines, you will need:

Times for this recipe
Preparation: 25 min.
When should you start or finish this recipe?
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.
Little vanilla, clementine and chestnut verrines
Prepare the panna cotta with 42 ml liquid cream, 8 ml Milk, 5 g caster sugar, 13 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 13 sheet gelatin to soak in cold water.

Stage 2
Little vanilla, clementine and chestnut verrines
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
... then put the sugar in a small pan.

Stage 4
Little vanilla, clementine and chestnut verrines
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
Little vanilla, clementine and chestnut verrines
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
Prepare the chestnut mousse: whisk together 17 ml liquid cream and 17 g sweet chestnut purée (crème de marrons).

Stage 7
Little vanilla, clementine and chestnut verrines
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
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe3 2 %60 5 %20 3 %400 20 %1,670 20 %
Per 100 g1 1 %20 2 %7 1 %170 8 %700 8 %
Per verrines1 1 %30 3 %9 1 %200 10 %840 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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)
Other recipes you may also like
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021280K 24.5 3 hours 8 min.
Warm apple feuillantines
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28th 2012319K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011283K4.7 55 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011261K3.9 46 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020515K 44.2 14 hours 27 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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 19th 2011 at 14:15 n° 1
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.
I am not a leaving thing
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.

Back to top of page