Chestnut panna cotta with salted caramel sauce

Creamy and delicious after lunch or dinner, a typically autumnal dessert when chestnuts abound. Make the day before and decorate when serving.

INGREDIENTS FOR 5/6 GLASSES

200 g WHOLE MILK

200 g FRESH CREAM

10 g SUGAR

170 g BOILED, PEELED CHESTNUTS

50 g CHESTNUT HONEY

6 g FOOD GELATINE

CARAMEL SAUCE

1 JAR OF CARAMEL SAUCE if in a hurry, or make your own:

100 g SUGAR

30 g WATER

100 g FRESH CREAM

90 g BUTTER

3 g MALDON SALT

GARNISH

60 g FRESH CREAM

1 TABLESPOON OF ICING SUGAR

5/6 CRUMBLED MARRONS GLACÉS

I boil and peel the chestnuts.

I soak gelatine in very cold water for 10 minutes.

I heat milk and cream in a small pan.

I add sugar.

The honey.

I stir and, just before boiling, switch off, add squeezed gelatine and dissolve thoroughly.

I add chestnuts.

I blend in a tall beaker until smooth and uniform.

I divide between 5/6 glasses, cool slightly and refrigerate for at least 3/4 hours to set.

Once set, I add caramel softened for 30 seconds in the microwave. I whip cream with icing sugar and pipe two tufts on each, then crumble marrons glacés over.

To make salted caramel, caramelise water and sugar in a small pan. Once golden, carefully add hot cream in several additions, stirring to prevent lumps. Switch off, add butter and salt, stir and cool. Pour over the panna cotta and refrigerate again. An idea from Sonia Peronacci's blog.