Name: Apple Panna Cotta
Yield: 4 servings
Ingredients: 600 ml whipping cream; 4 tbsp caster sugar; 1 None vanilla pod, halved lengthways, seeds scraped out; 6 leaves gelatine, soaked in cold water; 3 None apples, cored, 2 peeled and chopped, 1 sliced; 5 tbsp apple juice; 200 g blueberries; 2 sprigs fresh tarragon, leaves finely chopped; 1/2 None lime, grated zest and juice; 2 tsp runny honey

Servings: 4 persons

600 ml whipping cream
4 tbsp caster sugar
1 None vanilla pod, halved lengthways, seeds scraped out
6 leaves gelatine, soaked in cold water
3 None apples, cored, 2 peeled and chopped, 1 sliced
5 tbsp apple juice
200 g blueberries
2 sprigs fresh tarragon, leaves finely chopped
1/2 None lime, grated zest and juice
2 tsp runny honey

1
Bring the cream, 3 tbsp of the sugar and the vanilla bean and seeds to a boil in a medium saucepan. Pour through a sieve into a bowl. Set aside to cool for 10 mins. Sprinkle the gelatin over 1/2 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until gelatin dissolves. Stir into the cream until dissolved. Let stand for 10 mins until the mixture begins to gel.
2
Meanwhile, peel, core and chop 2 of the apples. Place the chopped apples, apple juice and remaining 1 tbsp sugar in a saucepan on medium heat. Cover and simmer for 20 mins. Stir 2 tbsp of the apple compote into the cream. Spoon the remaining apple compote into 6 serving glasses. Set aside to cool. Carefully pour the cream mixture over the apple compote. Refrigerate for at least 3 hours.
3
Slice remaining apple. Toss with the blueberries, tarragon and lime peel in a bowl. Mix the honey and lime juice. Pour over the fruit mixture and let stand for 15 mins. Spoon over the panna cotta.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Apple Panna Cotta

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