Page 47 - Fresh Magazine

gluten free

Buttermilk panna cotta with apple jelly and
apple compote

SERVES 6 TO 8

First make the jelly. Soak in a bowl of cold water. jelly in the glasses. Place
the gelatine leaves in Put the sugar, cream and back in the fridge for 4 to
a bowl of cold water. vanilla seeds and pods 6 hours, until the panna
Meanwhile, put the into a saucepan set over cotta is also set.
apple juice and sugar a medium heat. Warm To make the apple
in a saucepan set over a gently and stir until the
2 gelatine leaves medium heat and stir until sugar has dissolved. Bring compote, put the diced
150g caster sugar apple, lemon juice and
300ml double cream the sugar has dissolved. to the boil, then reduce sugar in a heavy-based
1 vanilla pod, split in half Reduce to about 400ml of the heat and simmer for frying pan set over a
lengthways and seeds scraped liquid (about a fifth less 4 minutes. Remove from medium heat and cook
out than when you started), the heat. for 30 seconds. Add the
375ml buttermilk then take off the heat. Squeeze the gelatine Calvados or brandy and
Squeeze the gelatine leaves to get rid of any cook for 1 minute more. Be
FOR THE APPLE JELLY leaves to get rid of any excess water, then add to careful when you add the
4 gelatine leaves excess water, then add the hot liquid and whisk to alcohol as it may flame up,
500ml apple juice to the hot liquid and dissolve. Set aside to cool, especially if you’re using a
1½ tablespoons caster sugar whisk to dissolve. Pour then add the buttermilk gas hob. Remove from the
the jelly mixture into six and whisk to combine. heat and leave to cool.
FOR THE APPLE COMPOTE or eight pretty glasses Pour through a fine-mesh To serve, add a spoonful of
1 apple, cored and diced and refrigerate overnight, sieve into a jug and discard the apple compote on top
¼ lemon, juice only until set. the vanilla pod, then of each panna cotta and
1 heaped teaspoon caster sugar To make the panna cotta, carefully pour the panna decorate with a sprig of
2 teaspoons Calvados or brandy soak the gelatine leaves cotta mixture over the set fresh mint.
tiny fresh mint leaves, to decorate
Special occasion
These stylish panna cotta
take a bit of effort but they’re
ideal as a dessert for a special
occasion, as they can be
made in advance.

AUTUMN 2017 FRESH | 45

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