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.
184 K 3.5/5 (8 reviews)
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Last modified on: December 11th 2022
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 22:45, you will finish around : 23:10.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe


Stage 1 - 25 min.
Little vanilla, clementine and chestnut verrines
Prepare the panna cotta with 45 ml liquid cream, 8 ml Milk, 5 ml 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 20 ml liquid cream and 20 ml 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 recipe4 RDI=2 %60 RDI=5 %20 RDI=3 %430 RDI=20 %1,780 RDI: 20 %
Per 100 g1 RDI=1 %20 RDI=2 %8 RDI=1 %170 RDI=9 %720 RDI: 9 %
Per verrines2 RDI=1 %30 RDI=3 %10 RDI=2 %210 RDI=10 %890 RDI: 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 : 1.90 €
  • 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)
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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 19th 2011 at 14:15 n° 1
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