PANNA COTTA WITH HONEY CHESTNUT

chef

Monica Copetti

Drain the whole chestnuts from their liquid.
Chop them up finely in a mixer, adding 50cl of milk, keep mixing until smooth.
Put into a sauce pan and bring to the boil keep stirring the mixture as you add the rest of the milk and cream.
Slowly add the Panna cotta powder. Mix and boil for one minute.
Pour the panna cotta into individual pots and let them cool down.
Leave in the fridge overnight.
Turn them out onto a plate and decorate with whipped cream and Caramel sugar topping before serving.