Marron Glacè Panna cotta is a super easy and very impressive recipe. This is because presenting the “usual” panna cotta that they offer you at the restaurant is really boring and banal. So why not modify it and make a different dessert and, given the malleability of panna cotta, also in a tempting shape?
Ingredients (4 people):
- 250 ml of fresh whipping cream
- 100 mg of icing sugar
- about 12 grams of gelatine (the number of sheets depends on the brands you buy, for pastry you need to weigh it!)
- scrapings of the inside of a vanilla pod
- 3-4 tablespoons of good quality chestnut jam
- marron glace in pieces
In a non-stick saucepan bring the cream to the boil and turn off the heat. Add the sugar and vanilla, mix and leave to flavor for a few minutes.
In the meantime, soak the gelatine in a cup of cold water. When it is soft and hydrated, squeeze it and pour it into the hot cream. Stir until it is completely melted.
So let’s try to create a panna cotta with two layers, one white and one with chestnuts: nothing simpler.
Take your silicone mold (I was given a delicious one with snowflake-shaped cakes) and pour a finger of cream into the molds, just half.
Place the mold on a tray so as not to alter its shape and put the mold in the freezer for 20-30 minutes until it has just solidified (test with your finger: you should feel that a light film has formed).
In the meantime, add 3-4 tablespoons of chestnut jam and a few crumbled pieces of marron glacé to the remaining cream. At this point, take the mold out of the freezer and fill – pouring delicately – the remaining part of the molds with the chestnut mixture. Put back in the freezer for several hours (6-7).
CHEF’S SECRET: Un-mold the panna cottas while they are still frozen and then leave them in the fridge until they have regained their consistency, this way you will have panna cottas with the perfect shape!!! Look how wonderful!
