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Cinnamon panna cotta with caramelised apples recipe

Cinnamon panna cotta with caramelised apples recipe

27 ratings

Gorgeous cinnamon flavoured panna cotta served with sweet, sticky caramelised apples. This rich and indulgent pudding is a real treat. See method

  • Serves 6
  • 30 mins to cook and 9 hrs 00 mins to cool
  • 538 calories / serving


  • 6 cinnamon sticks
  • 400ml semi-skimmed milk
  • 400ml double cream
  • 125g caster sugar
  • 6 leaves fine-leaf gelatine

For the caramelised apples

  • 15g butter
  • 3 eating apples, cored and chopped
  • 2-3 tbsp soft brown sugar
  • ½ orange, finely zested
  • ½ tsp ground cinnamon
  • 3-4 tbsp calvados or brandy
  • squeeze lemon juice

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    21g 121%
  • Sugars

    40g 44%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 40.5g Protein 6.2g Fibre 3.4g


  1. Break the cinnamon sticks into small pieces. Put in a saucepan with the milk, cream and sugar, and cook over a low heat. When bubbles start to appear and the sugar has dissolved, turn off the heat and leave for 1 hour for the flavours to infuse.
  2. Soak the leaf gelatine in cold water for 10 mins until softened. Meanwhile, reheat the cream. Squeeze the excess liquid from the gelatine. Pour the cream through a sieve into a bowl, discarding the cinnamon sticks. Then stir the gelatine into the warm cream until dissolved. Lightly oil 6 individual 200ml dariole or jelly moulds. Divide the mixture between the moulds and then chill in the fridge overnight or until set.
  3. To make the caramelised apples, melt the butter in a large frying pan. Add the apples and cook for 5 mins until they start to soften (add a splash of water if necessary to stop them drying out). Sprinkle over the sugar, orange zest and ground cinnamon and stir. Pour on the Calvados or brandy and 5 tablespoons of water, then cook for 2 more mins until the sauce is syrupy and thick. Add a squeeze of lemon juice and leave to cool for a while.
  4. When ready, dip the moulds in hot water to loosen the panna cotta, or run a knife around the edge. Invert onto a serving plate, then spoon the warm (but not hot), apples around and serve.

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