You will needs 6 individual aluminium moulds
Serves: 6
Cooking time: 30 min
Ingredients
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
Method
It’s best to make the pannacotta the day before you want to eat them!
To make the pannacotta
- 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
- Soak the gelatine in cold water and, when softened, remove and squeeze out any excess water. Whisk into the milk, cream and vanilla mixture
- Place the mixture into a bowl, then place the bowl in another slightly larger bowl of iced water
- Stir the mixture until it begins to thicken – make sure the vanilla seeds are evenly distributed and suspended throughout the mixture
- Pour into six moulds and refrigerate until fully set
To make the saffron and honey Bramley apples
- Place the honey, saffron and white wine in a pan and gently bring to the boil
- 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
- Remove the apples with a slotted spoon and leave to cool
- 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!
Ed Will Eat It 