Special
Chestnut Panna Cotta
Ingredients for 6 servings (120 ml each).
- Fresh heavy cream: 270 g for the chestnut layer + 270 g for the vanilla layer
- Chestnut purée: 150 g
- Granulated sugar: 75 g for the chestnut layer + 90 g for the vanilla layer
- Unsweetened cocoa powder: 10 g
- Gelatin sheets: 6 g for the chestnut layer + 4 g for the vanilla layer
- 1 Vanilla bean
Times
- Preparation Time Medium
Features
- BLAST CHILLING
- GENTLE FREEZING
Difficulty
- Average
Proceeding
For the chestnut layer
Soak the gelatin sheets in plenty of room-temperature water. In a small saucepan, combine the fresh heavy cream and sugar. Add the chestnut purée and the sifted cocoa powder: mix well with a hand whisk to blend the ingredients, then heat to about 60°C. Strain everything into a bowl; squeeze the gelatin to remove excess water and add it to the mixture, stirring until it is completely dissolved.
Position the small glasses at an angle by placing them in a muffin tin, filling each hole with a bit of paper towel to keep them tilted. Pour the panna cotta into each glass — ideally using a funnel — to create the first layer. Carefully transfer the filled glasses, still hot, into the Fresco® blast chiller. The layer will set in just 40 minutes.
For the vanilla layer
Soak the gelatin sheets in room-temperature water. Heat the fresh heavy cream to 60°C in a small saucepan with the seeds from the vanilla bean and the bean itself. Add the granulated sugar and stir until fully dissolved. Remove the bean and squeeze the gelatin before adding it to the cream: it will melt instantly, but you can strain the mixture if you want to eliminate any possible lumps.
Now simply remove the muffin tin with the glasses from the blast chiller, and pour in the vanilla panna cotta. Return the glasses to the Fresco®, and in about 40 minutes you’ll have perfect chestnut panna cotta cups!
Soak the gelatin sheets in plenty of room-temperature water. In a small saucepan, combine the fresh heavy cream and sugar. Add the chestnut purée and the sifted cocoa powder: mix well with a hand whisk to blend the ingredients, then heat to about 60°C. Strain everything into a bowl; squeeze the gelatin to remove excess water and add it to the mixture, stirring until it is completely dissolved.
Position the small glasses at an angle by placing them in a muffin tin, filling each hole with a bit of paper towel to keep them tilted. Pour the panna cotta into each glass — ideally using a funnel — to create the first layer. Carefully transfer the filled glasses, still hot, into the Fresco® blast chiller. The layer will set in just 40 minutes.
For the vanilla layer
Soak the gelatin sheets in room-temperature water. Heat the fresh heavy cream to 60°C in a small saucepan with the seeds from the vanilla bean and the bean itself. Add the granulated sugar and stir until fully dissolved. Remove the bean and squeeze the gelatin before adding it to the cream: it will melt instantly, but you can strain the mixture if you want to eliminate any possible lumps.
Now simply remove the muffin tin with the glasses from the blast chiller, and pour in the vanilla panna cotta. Return the glasses to the Fresco®, and in about 40 minutes you’ll have perfect chestnut panna cotta cups!
- Recipe by Sonia Peronaci for Fresco® -
Tips
Once ready, you can enjoy the chestnut panna cotta right away, keeping it in the refrigerator for up to 3–4 days. Alternatively, you can freeze it in the Fresco® and store it in the freezer for several months.