“This vanilla cream is so versatile. The flavour of the cream or fruit can be changed according to the season – a ginger cream with poached pear or a coffee cream with caramelised orange are two lovely variations.”

SERVES 8
PREP: 30 mins
COOKING: 1 hour
CHILL: 1 hour

For the Pannacotta

• 350g double cream
• 175g semi – skimmed milk
• 1 vanilla pod
• 55g caster sugar
• 2 leaves of gelatine soaked in cold water

For the Apple

• 2 Granny Smith apples peeled and cut into balls with a melon baller
• 30g caster sugar
• 250ml dry cider
• 8 peppercorns
• 1 cinnamon stick

For the Pannacotta

Put the cream, sugar and milk in a medium saucepan. Split the vanilla pod and scrape out the seeds. Add to the cream. Scald the cream mix and leave to infuse for 45 minutes. Squeeze out the gelatine and add to the infused cream. Re-warm the cream mix to dissolve if necessary. Pour the pannacotta mix through a fine sieve into a jug – pushing down well on the vanilla. Place the jug into an ice bath to cool – stirring frequently. When the mix begins to thicken, pour into moulds and chill to set.

For the Apple

Heat the sugar in a small heavy pan to form a dark caramel. In a separate pan, heat the cider and spices. Carefully pour the hot cider over the caramel and stir until dissolved. Reduce to approximately 150ml and strain into a clean pan. Add the apple balls and heat until just simmering. Remove from the heat and allow to cool. Drain and reduce the caramel to form a light syrup.

To serve, turn the set vanilla on to a plate and add the apple and syrup.