Vanilla Panna Cotta with Apple compote

Panna Cotta is literally "cooked cream" in Italian. These soft and creamy Italian puddings are so silky-smooth that they slip down beautifully at the end of a meal and specially after a rich main course.

Ingredients: (serves 6)

For the compote:

4 apples

4 tbsp Brown Sugar

2 tbsp lemon juice

Grains of 2 vanilla pods

A dash of cinnamon powder



For the Panna Cotta:

3 gelatin sheets

100 ml milk

500ml whole liquid cream

50g sugar

50g fresh heavy cream



Method:

To prepare the compote, we need to peel the apples, cut into four, remove the hard parts (the heart of the apples) and then cut into cubes. Squeeze some lemon juice. Add the cinnamon powder. Powder with the sugar and the grains of one vanilla pod. Cover and let it marinate for some time.



For the Panna cotta,

Soak the gelatin in cold water for five minutes. Remove and squeeze the softened gelatin sheets well to remove the water.

Meanwhile, pour the liquid cream, the other vanilla pod, the sugar and the milk in a vessel and heat on low flame. When you see the first boil, remove at once from the flame and add the softened gelatin sheets and mix well until the gelatin dissolves completely in the above mixture.

Add the heavy cream and whip for a while. Remove the vanilla.

Carefully pour the panna cotta in serving bowls and refrigerate for at least 4 hours until it firms up.

Boil the marinated apples in a vessel and simmer for about 15-20 minutes or a little more if you want it mushy.



Serve the cooled Panna Cotta topped with the warm Apple Compote and decorate as you wish. (I added some roasted almonds to add some crunchiness to the soft Panna Cotta)