pr winery logo

Apple Panna Cotta

Apple Panna Cotta
Yields 6
We use Gravenstein apples for this when they are available however you can certainly use your favorite local apple instead.
Write a review
  1. 1 3/4 teaspoons gelatin
  2. 2 Tablespoons cool water
  3. 1/2 cup milk
  4. 1 cup heavy cream
  5. 1/2 cup crème fraiche
  6. 1 1/2 each vanilla beans, split & scraped
  7. 1/4 cup brandy
  8. 1/4 cup apple cider glaze
  9. 1/4 cup sugar, granulated
  10. pinch salt
  11. 1/2 cup heavy cream, whipped (makes 1 cup)
  12. 2 apples, cored, peeled and cut into thin wedges
  13. 1 Tablespoon butter
  14. 1 Tablespoon granulated sugar
  1. Sprinkle the gelatin over the water in a small bowl and allow to “bloom” for 5 minutes.
  2. Meanwhile, combine the rest of the next eight ingredients in a sauce pan (including the scraped vanilla bean seeds and the pods), bring to a simmer & turn off immediately. Allow to sit for 5 minutes.
  3. Pour into a bowl that has been placed over an ice bath. Bring the temperature down to 140 degrees, add the gelatin and stir to dissolve. Bring the temperature down even more until it is slightly cool to the touch. Whisk in the whipped cream. Pour into bowls and allow to chill and set for at least 3 hours.
  4. Combine the apples, butter and sugar in a sauce pan and cook gently over medium heat until the apples have softened. Let cool to room temp.
  5. To serve, spoon the apples and juices over the panna cotta and serve.
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. August 2015
  4. Eat well!
Paradise Ridge Winery