Vanilla Panna Cotta with Bramley Apples

Serves 6


For the panna cotta:
1 vanilla pod (split and scraped to release the seeds)
400ml double cream
375ml milk
4 gelatine leaves
Handful toasted hazelnuts, roughly chopped

For the saffron and honey Bramley apples mixture:
150g honey
1 pinch saffron
150ml white wine
300g Bramley apples, peeled and cut into 2cm dice


  • To make the panna cotta, place the vanilla pod, seeds, cream and milk in a pan and gently heat until the mixture begins to froth. Leave to cool for a few minutes
  • Soak the gelatine in cold water and, when softened, remove and squeeze out any excess water. Whisk into the milk, cream and vanilla mixture
  • Place the mixture into a bowl, then place the bowl in another slightly larger bowl of iced water
  • Stir the mixture until it begins to thicken – make sure the vanilla seeds are evenly distributed throughout the mixture
  • Pour into six moulds and refrigerate until set
  • To make the saffron and honey Bramley apples mixture, place the honey, saffron and white wine in a pan and gently bring to the boil
  • Reduce the heat, add the diced Bramley apples and cook gently until tender
  • Remove the apples with a slotted spoon and leave to cool
  • Reduce the remaining liquid until it is thick enough to coat the back of a spoon. Return the Bramley apples to the mixture and leave to cool
  • To serve, place the mould in hot water for a few seconds, then turn the panna cotta onto a cold plate, spoon over the Bramley apples and honey and sprinkle over the chopped hazelnuts