Chestnut Caramel Panna Cotta
3/4 cup canned or jarred sweetened chestnut spread
1/2 cup whole milk
pinch of salt
1/2 cup sugar
1/3 cup water
1 1/2 cups heavy whipping cream
3 1/2 T Armagnac
1 3/4 t unflavored gelatin
for garnishes: lightly whipped cream
peeled roasted chestnuts
or chopped marrons glaces
>how to make<
*Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
*Combine sugar and 1/3 cup water in heavy, medium saucepan.
*Stir over medium low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.
*Slowly and carefully add cream, then remaining 1/4 cup milk.
*Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
*Set aside for 5 minutes.
*Place armagnac in small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften gelatin.
*Rewarm cream mixture over medium heat until warm but not hot.
*Whisk geltatin mixture until dissolved.
*Whisk in chestnut mixture until blended.
*Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds.
*Loosely cover with plastic wrap and chill 4 hours or up to overnight.
*Cut around edges of each panna cotta to loosen.
*Set each cup in shallow howl of hot water for 10 seconds.
*Immediately invert each onto a plate.
*Accompany with small spoonfuls of whipped cream and chopped chestnuts.
-makes 8-
Note: I found this recipe in "Panna Cotta" by Camilla Saulsbury.
Labels: caramel panna cotta recipe, Chestnut Caramel Panna Cotta recipe, chestnut panna cotta recipe, Panna Cotta recipe