Spiced apples with chamomile panna cotta
makes
8
Spiced apples with chamomile panna cotta
The spiced apple and macadamia mixture also works a treat on your morning yoghurt or muesli.
Ingredients (13)
- 4 1/2 titanium-strength gelatine leaves
- 6 cups (1.5L) full-cream Jersey milk (substitute good-quality milk)
- 1/2 cup (110g) caster sugar
- 25g dried chamomile flowers (from health food stores)
- 3/4 cup (180ml) apple juice
- 270g honey
- 1/2 cup (80g) sultanas
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1/4 tsp ground cinnamon
- 1 tbs brown sugar
- 3 Fuji apples, cut into 4mm slices
- 40g roasted macadamias, coarsely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.To make panna cotta, soak gelatine leaves in cold water for 5 minutes to soften. Squeeze out excess water and place in a large heavy-based saucepan. Add milk, caster sugar and chamomile flowers, and cook, stirring, over medium-low heat until sugar dissolves and mixture reaches 90°C on a sugar thermometer. Remove from heat and strain milk mixture through a fine sieve into a bowl. Cool to room temperature, then divide among 8 cups or moulds (or 1 large mould if you prefer). Cover and chill overnight or until set.
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2.Place apple juice and honey in a saucepan over medium heat and bring to boil. Reduce heat to low and cook for 10-12 minutes or until syrupy. Add sultanas, remove from heat and cool.
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3.Preheat oven to 160°C. Combine lemon zest and juice, cinnamon and brown sugar in a bowl. Place apple in a baking dish with macadamias and pour over cinnamon mixture and sultana mixture. Bake, basting occasionally, for 40 minutes or until tender. Set aside to cool.
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4.Serve panna cotta pots topped with spiced apple and macadamia mixture.
Recipe Notes
Begin this recipe 1 day ahead. You will need a sugar thermometer.
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