- Preheat the oven to 170°C and line a baking tray with baking paper.
- To make the caramelised chestnuts, place a non-stick frying pan over a low heat and add the caster sugar.
- Allow the sugar to melt to a deep amber caramel, then stir through the Merchant Gourmet Whole Chestnuts and cinnamon until coated.
- Carefully transfer the chestnuts to a lined tray and leave to cool completely.
- Place six panna cotta moulds onto a tray.
- Heat the coconut milk and vanilla bean paste in a saucepan over a low heat and leave to infuse for 5 minutes.
- In a bowl, whisk together the soy milk, cornflour and maple syrup until smooth.
- Add to the saucepan and stir continuously until thickened, around 4–5 minutes.
- Remove from the heat and divide between the moulds.
- Drop a caramelised chestnut into each mould, cover and chill for at least 3 hours until set.
- To make the cookies, place the flour, icing sugar, vegan margarine, 60g caramelised chestnuts and sea salt into a food processor.
- Pulse until a dough forms, adding the water if needed.
- Wrap and chill for 30 minutes.
- Roll out to approximately 4mm thick and cut into shapes.
- Bake for 12–15 minutes until lightly golden, then cool on a wire rack.
- For the dressing, place the clementines, orange juice, caster sugar and star anise into a saucepan.
- Simmer gently for 15 minutes until lightly reduced.
- To serve, briefly dip the panna cotta moulds into hot water to release them.
- Turn onto serving plates and spoon over the clementine dressing.
- Serve with the chestnut cookies and any remaining caramelised chestnuts.
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