Recipe for panna cotta with olive confit and chestnut cream

Recipe for panna cotta with olive confit and chestnut cream
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Difficulty :
Preparation time : 10 min
Cooking time : 10 min
Panna cotta with olive confit and chestnut cream

Ingredients

For 4 people:
  • 1 jar of olive confit 140g Jean Martin
  • 300g of whole liquid cream
  • 30g of sugar
  • ¼ lemon zest
  • ½ vanilla pod
  • 250g chestnut cream
  • 4g of gelatin, i.e. 2 leaves

Recipe

Mix the cream, sugar and vanilla pod and warm over low heat.

Soak the gelatin leaves in cold water for 8 minutes.

Squeeze the gelatin and mix it with the cream mixture off the heat.

Grate the zest of ¼ lime on top.

Arrange the verrines by spreading 2 tablespoons of chestnut cream at the bottom, then distribute the panna cotta. Refrigerate for 2 hours.

Add 1 teaspoon of olive confit on top of each verrine before serving.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • 230 g

    3.90 €
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