Cinnamon panna cotta with caramelised apples recipe

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  • Serves 6
  • 30 mins to cook and 9 hrs 00 mins to cool
  • 538 calories / serving
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Gorgeous cinnamon flavoured panna cotta served with sweet, sticky caramelised apples. This rich and indulgent pudding is a real treat. 

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.

Soak the leaf gelatine in cold water for 10 minutes 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 (7fl oz) dariole or jelly moulds. Divide the mixture between the moulds and then chill in the fridge overnight or until set.

To make the caramelised apples, melt the butter in a large frying pan. Add the apples and cook for 5 minutes 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 minutes until the sauce is syrupy and thick. Add a squeeze of lemon juice and leave to cool for a while.

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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  • Ingredients

  • 6 cinnamon sticks
  • 400ml (2/3pt) semi-skimmed milk
  • 400ml (2/3pt) double cream
  • 125g (4oz) caster sugar
  • 6 leaves fine-leaf gelatine
  • For the caramelised apples

  • 15g (1oz) butter
  • 3 eating apples, cored and chopped
  • 2-3 tbsp Fairtrade soft brown sugar
  • 1/2 Fairtrade orange, finely zested
  • 1/2 tsp ground cinnamon
  • 3-4 tbsp calvados or brandy
  • squeeze lemon juice
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  • Energy 2240kj 538kcal 27%
  • Fat 39.1g 56%
  • Saturates 21.2g 121%
  • Sugars 40g 44%
  • Salt 0.2g 3%

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

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