Chestnut panna cotta with orange caramel

Ingredients

For the panna cotta

• 500 ml heavy cream
• 200 g chestnut purée
• 100 g sugar
• 3 gelatin sheets

For the orange caramel

• 100 g sugar
• 1 orange (juice and zest)
• 50 ml water

Step-by-step preparation

1. In a saucepan, heat the cream, chestnut purée and sugar over medium heat, stirring constantly until the sugar has completely dissolved.
2. Soak the gelatin sheets in a bowl of cold water for 5 minutes. Squeeze them out and add them to the cream and chestnut mixture. Stir well until completely dissolved.
3. Pour the mixture into individual molds and chill in the fridge for at least 4 hours, until set.
4. For the orange caramel, heat the sugar in a saucepan over medium heat until it melts and turns golden.
5. Add the orange juice and zest and stir well. Be careful, as the caramel may spatter.
6. Add the water and stir well. Let it boil for a few minutes until reduced and thick.
7. Serve the chestnut panna cotta topped with the orange caramel. You can decorate it with fresh mint leaves or chopped nuts. Enjoy!