for 4 person

Panna cotta

4 dl	full cream
2 dl	milk
3 tbsp	sugar
3 cm	ginger, coarsely grated
3 leaf	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

How it's done

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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