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
2 verrines
11 IngredientsLast modified on: December 11th 2022
For 2 verrines, you will need:
- 1
45 g liquid cream - 2
8 g Milk - 3
5 g caster sugar - 4
1⁄3 sheet gelatin - 5
0 vanilla pod - 6 1⁄3 sheet gelatin
- 7
25 g lump sugar - 8
1 clementines - 9
0 lemon - 10 20 g liquid cream
- 11
20 g sweet chestnut purée (crème de marrons) - Total weight: 250 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
To finish around 7pm, you'll need to have started before: 19:05.Change end time
Step by step recipe
Stage 1 - 25 min.
Prepare the panna cotta with 45 g liquid cream, 8 g Milk, 5 g 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.
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.
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 20 g liquid cream and 20 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 | 4 RDI=2 % | 60 RDI=5 % | 20 RDI=3 % | 430 RDI=20 % | 1,780 RDI: 20 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 8 RDI=1 % | 170 RDI=9 % | 720 RDI: 9 % |
| Per verrines | 2 RDI=1 % | 30 RDI=3 % | 10 RDI=2 % | 210 RDI=10 % | 890 RDI: 10 % |
How much will it cost?
- For 2 verrines : 1.90 €
- 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
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Lump sugar
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Sweet chestnut purée (crème de marrons)
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Milk
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