Chestnut panna cotta with poached pears

Panna Cotta
Here’s a dessert for the fall made with seasonal products to try out at home.

  • 300g of pears in syrup
  • 125g of chestnut cream
  • 3 candied chestnuts
  • 30cl of full cream
  • 20cl of whole milk
  • 2 gelatin sheets
  • 50g of sugar
  1. Soak the gelatin sheets in cold water. Bring the milk and the cream to a boil, add the sugar then the softened gelatin and remove from the heat. Fill the verrines and store in the fridge until the panna cotta freezes.
  2. Using a whisk, dilute the chestnut cream with a little pear juice. Cut the pears into cubes.
  3. Arrange the diced pear on top of the panna cotta then add the chestnut cream on top. Decorate with pieces of candied chestnut. Serve cold


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