Apple Panna Cotta | Now You Can Cook with Calor

1/2 litre of cream 75ml apple juice 75gs sugar 1/2 vanilla pod 3 leaves of gelatine

Soften the gelatine in cold water, bring the cream, apple juice and vanilla pod up to boil and switch off. Add the sugar and then whisk in the gelatine. Pour into moulds and set for 6 hours. To unmould run the mould under warm water.

For the Apple salsa 2 bramley apples (finely diced) 1/2 vanilla pod 1 spoon of honey A pinch of cinnamon

Cook all the above ingredients in a pan until slightly caramelised and take of the heat. Serve with the panna cotta.