Chestnut Panna Cotta [Winter Dessert Series I]

Posted by Yerin Seo on

Chestnut Pudding 

In the winter the taste of chestnuts becomes more remarkable and deeper. Chestnuts are called 'natural nutrition' because they contain a large amount of protein, calcium and vitamin C. They are perfect natural sweets in winter. But we will make them even better with little bit of extra ingredients. 




Chestnuts 400g 
Soybean milk 360g
Honey 2 tablespoonful 
Gelatin 8g 
Water 6 tablespoonful
Sugar 6 tablespoonful 
Rice syrup 2 tablespoonful (Jo-cheong. You can get it in Asian supermarkets) 
Cinnamon powder 1 teaspoonful

How to make: 

Rinse the chestnuts for 10 minutes on a high heat, steam for 20 minutes on a medium heat, and let them cool for 10 minutes, and peel.

Boil 1/3 of peeled chestnuts, water, 6 tablespoons of sugar, 2 tablespoons of rice syrup, and 1 teaspoon of cinnamon powder. Pour only the syrup into a cup and harden it in the freezer. The remained chestnuts are left at room temperature for a while. 

Blend 2/3 of boiled chestnuts and soy milk. Boil it over medium heat and turn off the heat when bubbles come up. Add honey and cold gelatin to mix well to make a panna cotta. Leave at room temperature for about 20 minutes until the Panna cotta cools down.

Remove the syrup from the freezer, pour chilled Panna cotta over it and solidify it in the fridge for 2 hours.

After 2 hours, take out the Panna cotta and place the sweetened chestnuts above on top. Now it's ready to enjoy! 




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