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Chestnut panna cotta with Armagnac prunes and orange peel biscuits Recipe

Ingredients for people


    For the cream
  • Double cream : 300 ml
  • Semi-skimmed milk : 300 ml
  • Caster sugar : 100 g
  • Vanilla pod(s) : 1 whole
  • Unsweetened 'crème de marrons' : 200 g
  • Gelatine leave(s) 2g : 4 whole

  • For the garnish(es)
  • Pitted prunes : 15 whole
  • Armagnac : 70 ml
  • Orange(s) : 1 whole

  • For the biscuit(s)
  • Plain flour : 140 g
  • Unsalted butter : 125 g
  • Icing sugar : 50 g
Method
  • 1For the cream

    Place the gelatine leaves in a bowl of cold water and allow to soften.

    Split the vanilla pod in half and scrape out the seeds. Place the vanilla seeds in a pan with the cream, milk and chestnut puree. Warm through and then stir in the gelatine leaves. Once dissolved, pour the mixture into individual moulds and leave to set in the fridge.

  • 2For the garnish

    Zest and juice the orange. Retain the orange zest to use for the biscuits. Add the juice and the Armagnac to the prunes. Leave to absorb.

  • 3For the biscuits

    Mix the orange zest, flour, sugar and butter together in the food processor until the mixture forms a ball. Remove and roll into a cylinder in cling film. Leave to firm up in the fridge. Once set, slice the biscuits and bake for 8 to 10 minutes at 180'c.

  • 4To serve

    Serve the panna cottas topped with the boozy prunes and finish with the orange peel biscuits.

Chef's tip

«To ensure that this dessert is thoroughly set, feel free to prepare it advance anc chill overnight.»

Sweet chestnut panna cotta with boozey soaked prunes and rich orange peel biscuits

Rate this recipe :

(15 votes)

  • Preparation  15mins
  • Cooking time  1hr
  • Rest time  5mins

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