You will needs 6 individual aluminium moulds 

Serves: 6

Cooking time: 30 minBramley Panacotta


For the pannacotta

  • 1 vanilla pod (split and scraped to release the seeds)
  • 400 mls double cream
  • 375 mls milk
  • 4 leaves gelatine
  • Handful toasted hazelnuts, roughly chopped

For the saffron and honey Bramley apples mixture

  • 150g honey
  • 1 pinch saffron
  • 150 mls white wine
  • 300g Bramley apples, peeled and cut into 2cm dice


It’s best to make the pannacotta the day before you want to eat them!

To make the pannacotta

  1. Place the vanilla pod, seeds, milk and cream in a pan and gently heat until the mixture begins to froth – watch the pot carefully as it only takes a second to boil over. Leave to cool for a few minutes
  2. Soak the gelatine in cold water and, when softened, remove and squeeze out any excess water. Whisk into the milk, cream and vanilla mixture
  3. Place the mixture into a bowl, then place the bowl in another slightly larger bowl of iced water
  4. Stir the mixture until it begins to thicken – make sure the vanilla seeds are evenly distributed and suspended throughout the mixture
  5. Pour into six moulds and refrigerate until fully set

To make the saffron and honey Bramley apples

  1. Place the honey, saffron and white wine in a pan and gently bring to the boil
  2. Reduce the heat, add the diced apples and cook gently until tender – be careful not to overcook, as the apples will collapse and you’ll end up with a compote
  3. Remove the apples with a slotted spoon and leave to cool
  4. Reduce the remaining liquid until it is thick enough to coat the back of a spoon. Return the apples to the mixture and leave to cool

To serve, place the mould in hot water for a few seconds, then turn the pannacotta onto a cold plate, spoon over the apples and honey and sprinkle over the chopped hazelnuts.

I found this recipe super simple to follow and really enjoyed the process. I had only tried to make pannacotta once before so was by no means an expert but the result was fab!

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