Chestnut panna cotta with poached pears
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
- 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.
- Using a whisk, dilute the chestnut cream with a little pear juice. Cut the pears into cubes.
- 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