Layered Chestnut Cream and Pear Verrine

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHESTNUT CREAM:
  • 2 tablespoons pear syrup from can
  • 1/2 teaspoon vanilla extract
WHIPPED MASCARPONE CREAM:
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup whipping cream
PEARS:
  • One 27-ounce can pears in syrup, drained, diced
    GARNISH:
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    Directions

    Making the chestnut cream: Simmer the chestnuts in the cream in a small saucepan over low heat for 30 minutes. Transfer the chestnuts and cream to a food processor and puree until smooth. Strain through a fine mesh sieve, using a rubber spatula to force the chestnut cream through. Whisk in the pear syrup and vanilla extract. Chill the mixture.

    Making the whipped mascarpone cream: Blend the mascarpone, honey and cinnamon in a medium bowl. Whip the cream and gently fold into the mascarpone mixture.

    To an 8-ounce mason jar, add 2 heaping tablespoons of the whipped mascarpone cream and the same quantity of diced pear and chestnut cream. Repeat with the pears, and finish with the whipped mascarpone cream. Drizzle with a teaspoon of the honey and sprinkle with one quarter of the crushed shortbread cookies. Repeat with the remaining mason jars. Serve.

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