This recipe is from an evening of cooking at The Waring House Cookery School in Picton ON. I think the ultimate secret to enjoying this dessert is in cooking your meal with Waupoos Apple Cider in hand!
2.5 cups heavy whipping cream
2 teaspoons of unflavoured gelatin or 3.5 leaf gelatin
1 cup sour cream
1 vanilla bean or 1.5 tsp. vanilla extract
2 teaspoons cinnamon
Apple compote (see below)
Place the cream in a heavy saucepan. Either sprinkle the gelatin over the cream and let stand for 5 minutes or – if you are using leaf gelatin – put them in a bowl with water until they are submerged and let stand for a couple of minutes till the gelatin is softened, squeeze them to remove excess water and then add to the cream.
Add the brown sugar to the saucepan and cook and stir over low heat until both the gelatin and brown sugar are completely dissolved. Make sure not to bring the mixture to a boil. Whisk in the sour cream, vanilla seeds or extract and cinnamon until well blended and smooth.
Pour the mixture into whatever form you prefer. (I ised sillicone muffin cups). Loosely cover with plastic wrap and chill for 4 hours or up to overnight.
Cut around the edges of the Panna Cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto a plate. Spoon the apple compote (recipe below) onto the Panna Cotta and serve with whipped cream if you like.
2 Cortland apples
250 ml apple juice
1 tsp. lemon juice
1/2 tsp. cinnamon
1 tsp. vanilla
Sugar to taste
- Peel and core the apples and cut them into slices or chunks.
- Put them in a saucepan and sprinkle with some lemon juice to prevent browning of the apples.
- Add apple juice, vanilla, and sugar to the pan and bring to a boil.
- Cook them as long as needed to break down the apple pieces but make sure you still have some pieces left which creates the chunkiness that you want with apple compote.
- Add cinnamon and taste to see if the apples are sweet enough. If not you can add a little more sugar.