You know it’s autumn when I start pulling out the Chestnut recipes! I love the sweet, earthy flavor that chestnuts add to everything. Plus they remind me of Tuscany…oh travelling, I miss you so! Panna Cotta means cooked cream – these are fancy, sexy puddings.
- 1/2 cup 2% milk
- 1 envelope Gelatin
- pinch of salt
- 2 1/2 cups Heavy Cream
- 1 1/2 teaspoon Vanilla Extract
- 7 ounces Sweetened Chestnut Puree
- Get out 6 ramekins, wine glasses or cups for the Panna Cotta. The mixture will not be cooked in the vessels, so don’t worry about it being oven safe. Lightly brush the ramekins with oil or use some non-stick spray. This will make it easier to unmold the dessert, or if serving in the ramekin, to clean later on. Put the ramekins onto a small baking sheet for easy transport.
- Put the milk in a small saucepan and sprinkle the gelatin over the top. Let sit 5 minutes to soften, then bring to a simmer over low, whisking constantly. We want the gelatin to melt completely. Add in the salt and whisk again. Remember, a pinch of salt makes EVERYTHING taste better!
- Pour the heavy cream, vanilla and chestnut puree into a mixing bowl, or even better a large measuring jug with a spout. Whisk to combine the chestnut puree into the cream, and when it is all incorporated, whisk in the milk/gelatin.
- Evenly divide the Panna Cotta into the ramekins/cups/wine glasses. Cover with plastic wrap and slide into the fridge to set for at least 4 hours.
- If you would like to unmold your Panna Cotta, pour some hot water into a large bowl and dunk the ramekin into the hot water for 30 seconds or so. Put a plate on top of the ramekin and invert. I often make in a wine glass for a dramatic presentation without the drama of unmolding! Serve with a cookie or some whipped cream, if you like.
Sweetened Chestnut Puree can be bought at Amazon, Eataly or many produce markets.