INGREDIENTS
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- For the panna cotta
- fresh whole milk 200g
- fresh cream 200g
- granulated sugar 10g
- boiled chestnuts without peel 170g
- chestnut honey 50g
- isinglass / edible gelatin 6g
- For the salted caramel sauce
- granulated sugar 100g
- water 30g
- fresh cream 100g
- butter 90g
- Maldon salt 3g
- For the garnish
- fresh cream 60g
- icing sugar 1 teaspoon
- crumbled marron glacé (can be substituted with dark chocolate) 15g
- For the panna cotta
Preparation
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- FOR THE PANNA COTTA
Cut the chestnuts with a small knife and boil them in a pressure cooker for 20 minutes starting after the whistle sounds. Once cooked, drain them and wait for them to cool, then peel them.Soak the isinglass or edible gelatine in very cold water for at least 10 minutes; in the meantime, heat the milk with the cream, honey and sugar in a saucepan and add the well-drained gelatine.Mix and add the boiled chestnuts without the peel, then blend everything with an immersion hand blender until you obtain a smooth mixture without lumps. Divide the resulting mixture into 6 small glasses and place them in the refrigerator to harden for at least 2-3 hours. - PREPARE THE SALT CARAMEL SAUCE
Place the sugar and water in a tall, thick-bottomed saucepan and mix with a steel spoon to dissolve; wait for the sugar to caramelize, forming a beautiful amber colour.Heat the cream and pour it a little at a time into the caramel, stirring constantly to avoid the formation of lumps. Turn off the heat and add the salt and butter, stirring constantly. Your salted caramel sauce is ready!Let it cool and, once cold, pour it into glasses, dividing it equally. Then put the glasses back in the fridge. - GARNISH AND SERVE
Whip the cream with icing sugar until well combined. Transfer the mixture to a piping bag equipped with a star-shaped nozzle. Gently squeeze the cream onto the serving glasses, creating a decorative tuft. Top each tuft with a sprinkle of crumbled marron glacé. If unavailable, dark chocolate makes a delightful alternative. Indulge in the exquisite flavours of this panna cotta!
- FOR THE PANNA COTTA