Panna cotta with chestnuts

Panna cotta with chestnuts. This recipe is truly delicious, simple to make and with an autumnal taste. 

Panna cotta with chestnuts

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  • DifficultyEasy
  • CostCheap
  • Serving6 people
  • Cooking methodBoiling
  • CuisineItalian

Ingredients Panna cotta with chestnuts

For the panna cotta

  • 17.65 ouncesmilk
  • 5.30 ouncessugar
  • 8.80 ounceschestnuts, boiled (pulp)
  • 17.63 ouncescooking cream
  • 0.42 ouncesIsinglass
  • 0.35 ounceschestnut honey

For the chocolate sauce

  • 2.7 ouncesdark chocolate
  • 1.8 ouncessugar
  • 3.4 ounceswater
  • 0.5 ouncesbutter
  • 0.35 ouncescornstarch


For the panna cotta

  1. Let’s start with the preparation of chestnuts.

    Boil in a pressure cooker for 30 minutes starting from the whistle, with a scant teaspoon of coarse salt and three bay leaves, once cooked, drain and wait for them to cool then peel them.

    Soak the food gelatin in very cold water for at least 10 minutes.

    Meanwhile, in a saucepan, heat the milk with the cream, honey and sugar.

    Stir and add the pulp of the boiled chestnuts.

    At the end when the milk comes to a boil, add the well-squeezed food gelatin, stir to make it melt perfectly!

    Blend everything with an immersion blender until the mixture is smooth and without lumps.

  2. Divide the mixture into small glasses or in a single container and refrigerate to harden for at least 4 hours.

For the chocolate sauce

  1. In a saucepan, bring the water and sugar to the boil, dissolve the cornstarch inside.

    Meanwhile, break up the chocolate and add it to the water, stir to make it melt completely, now add the butter and mix.

    Turn off the stove and let it cool.

Composition of the cake

  1. Whip the cream firmly.

    Remove the cups or the mold from the refrigerator.

    Pour over the chocolate sauce and decorate with the whipped cream.

  2. Panna cotta with chestnuts

    Put the Panna cotta with chestnuts in the refrigerator at least another 3 hours before serving.

  3. Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded

    The sugar is dissolved in the hot cream. The cream can be flavored, either by infusing spices and the like, or by adding rum, coffee, vanilla and so on. Gelatin is softened in a cold liquid, then added to the hot cream mixture. This is poured into the molds and allowed to solidify

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