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: Broccoli savoury custard, Fish fillet with leeks and mustard cream, Hearty potato and ham gratin, Endive and beer soup, Eggs with green asparagus and Parmesan cheese, ... See them all 170
Lump sugar
Like these other recipes: Clementine sorbet, ... See them all 1
Sweet chestnut purée (crème de marrons)
Like these other recipes: Rice pudding with chestnuts and poached pears, Chocolate-chestnut cream cake, Chestnut Fudge Cupcakes, Like MaronSui's, Chestnut moelleux, ... See them all 10
Milk
Like these other recipes: Mascarpone fondant with two lemons, Chaud-froid of grapefruit, pineapple and lime custard , Household cake (Gâteau de ménage), Dublin fruit scones, Doughnuts, ... See them all 63
Other recipes you may also like
Rillettes stuffed mushrooms
In this recipe, the mushroom caps are first sautéed, then filled with fried onions and a spoonful of rillettes, then baked in the oven. Here they are served with a quick pickle made from brunoise radishes with tarragon. May 10th 202351 K3.8 60 min.
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 2011279 K3.9 50 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010244 K5 2 hours 30 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with... March 18th 2013253 K4.8 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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