Grappa panna cotta


  • Serves 6 people

  • 300 ml each of double and pouring cream
  • 110 gm (½ cup) caster sugar
  • Rind of 1 lemon, removed with a peeler
  • 60 ml (¼ cup) grappa
  • leaves of gelatine (titanium strength), softened in cold water
  • Grappa apples
  • 2 pink lady apples, cored and cut into thin wedges
  • 1 lemon, juice only
  • 165 gm (¾ cup) caster sugar
  • ½ lemon, zested rind only
  • 12 cloves
  • 125 ml (½ cup) grappa
01   Heat creams, caster sugar, lemon rind and half the grappa and stir over low heat until combined (4-5 minutes). Increase heat to medium and cook gently until mixture comes to the boil (4-5 minutes). Squeeze excess water from gelatine, add to cream mixture and stir to dissolve, remove from heat and cool to blood temperature. Strain, add remaining grappa, stir and pour into six ½-cup-capacity dariole moulds rinsed with water. Refrigerate overnight or until set.
02   For grappa apples, combine apples and lemon juice in a bowl and set aside. Heat sugar, lemon rind, cloves and ¾ cup water in a saucepan and bring to the boil over medium heat, reduce heat to low and simmer gently until reduced to ¾ cup (8-10 minutes). Drain apples, reserving liquid, add apples and half the grappa to sugar syrup, return to the boil over medium-high heat, then simmer very gently over low heat, stirring occasionally, until apples are tender and translucent (35-40 minutes), add reserved lemon juice and remaining grappa and cook until syrupy (8-10 minutes). Cool to room temperature.
03   To serve, briefly dip panna cotta moulds into boiling water and invert onto serving plates. Serve with grappa apples to the side, drizzled with extra syrup.







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