- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 40 minutes plus macerating and setting
- Effort: easy
For the marinated raisins
- 75 g raisins, preferably Lexia
- 4 tbsp calvados
For the panna cotta
- 3 sheets leaf gelatine
- 900 ml single cream
- 1 vanilla pod, split
- 1 cinnamon stick
- 75 g caster sugar
- pinch ground nutmeg
For the apple puree
- 900 g Bramley apples, peeled and chopped
- 2 tbsp water
- 3 tbsp brown sugar
- 1 lemon, grated zest only
- 1 orange, grated zest only
1. Mix the raisins and calvados together and leave to macerate for 6 hours, or up to 2 days.
2. Soak the gelatine in cold water for 5 minutes to soften.
3. Put the cream into a saucepan with the vanilla pod and cinnamon stick. Heat the cream till it forms a skin, but don't let it boil.
4. Remove the pan from the heat and leave to cool.
5. Scrape the vanilla seeds into the cream and add the pod.
6. Return the pan to the heat and add the sugar and nutmeg. Stir until the sugar has completely dissolved.
7. Discard the cinnamon stick, and remove the vanilla pod.
8. Stir the soaked gelatine into the hot cream until it has completely dissolved.
9. Divide the cream between 6 dessert glasses and refrigerate for 3-4 hours, until softly set.
10. Meanwhile, put all the ingredients for the apple puree into a saucepan, cover with a lid and cook gently for 15-20 minutes, until the apples fall to a soft mush. Stir well, to collapse any small chunks of apple.
11. Take the pan off the heat, and stir in the marinated raisins, with any marinade they haven't soaked up. Leave to cool completely.
12. Spoon the mixture over the panna cottas and serve.
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