Autumn Panna Cotta
A seasonal panna cotta recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 sheets white gelatin
- 20 g fresh ginger (1 piece)
- 1 Vanilla bean
- 500 ml whipping cream
- 40 g sugar
- 1 apple (e.g., Granny Smith)
- 1 tsp lemon juice
Instructions
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1.
Soak the gelatin in cold water. Peel and finely chop the ginger. Split the vanilla bean lengthwise and scrape out the seeds. Combine the seeds, scraped bean, ginger with the cream and sugar and bring to a gentle boil. Simmer quietly for about 10 minutes. Remove from heat and strain through a sieve. Squeeze out excess liquid from the gelatin and stir it into the warm cream until dissolved. Pour the mixture into four chilled molds (about 150 ml each). Let cool, cover, and refrigerate for at least 4 hours to set.
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2.
Wash the apple, quarter it, remove the core, and cut into bite‑sized pieces. Toss with lemon juice in a bowl, then skewer onto wooden sticks. To serve, loosen the panna cotta from the mold edge with a sharp knife. If needed, briefly dip the molds in hot water before tipping the panna cotta onto plates. Serve with the apple skewers and garnish as desired with dried apple pieces and candied ginger.
