Ginger panna cotta with apples

Ginger panna cotta with apples

Total: 5 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / person: 545 kcal
, Fat: 37 g
, Carbohydrate: 47 g
, Protein: 5 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Panna cotta

4 dl full cream
2 dl milk
3 tbsp sugar
3 cm ginger, coarsely grated
3 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Apple slices

75 g sugar
¾ dl apple juice
5 cm ginger, cut into slices
3 apples, deseeded, thinly sliced
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Utensils

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How it's done

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Panna cotta

Bring the cream, milk, sugar and ginger to the boil in a pan, reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared moulds, leave to cool. Cover and leave to set in the fridge for approx. 5 hrs. or overnight.

Apple slices

Boil the sugar and 3 tbsp of apple juice in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a brown caramel has formed. Add the remainder of the apple juice, ginger and apple slices, cover and simmer for approx. 10 mins.

To serve

Carefully separate the panna cotta from the moulds using the tip of a knife, briefly dip the moulds into warm water, turn the panna cotta out onto plates, top with the slices of apple.

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