Apple-Panna Cotta

Ingredients

Directions

1. 1

   Cut open the vanilla pod, scrape out the pulp with the back of a knife. Bring cream, 3 tablespoons sugar, vanilla pulp and vanilla pod to the boil. Soak gelatine in cold water. Pour the cream through a sieve into a bowl and let it cool down for about 10 minutes. Squeeze the gelatine, add to the cream and mix well. Let the cream cool down until it starts to gel slightly

2. 2

   Peel 2 apples, quarter them and remove the core. Cut the apple quarters into small pieces. Put 1 tbsp. sugar, apple juice and apple pieces into a pot and simmer covered for about 20 minutes. (Apple pieces should be mainly overcooked).

3. 3

   Stir 2 tablespoons of compote into the cream. Divide the remaining compote between the 6 glasses (150-200 ml each) and let it cool down. Pour the cream carefully onto the compote and chill for at least 3 hours

4. 4

   Wash 1 apple, quarter it and remove the core. Cut apple quarters into thin columns/strips. Wash blueberries, dab dry. Wash lime hot, rub dry, rub half of the peel. Halve lime and squeeze 1/2 lime. Pluck tarragon leaves from the stalks and chop finely. Mix apple strips, blueberries, lime peel, tarragon, 1 teaspoon lime juice and honey and let it stand for about 15 minutes. Arrange the apple salad on the Panna Cotta and serve

5. 5

   waiting time approx. 4 hours