This apple and vanilla pannacotta from Jude Kereama of Kota in Porthleven uses Black Bee Honey, a raw British honey produced in Cornwall
You will need
For the pannacotta:
Double cream 750ml
Whole milk 250ml
Caster sugar 50g
Vanilla pods 1½
Gelatine leaves 3
For the jelly:
Granny Smith apples 400ml, juice of
Ascorbic acid ½ tsp
Gelatine leaves 4
For the sorbet:
Caster sugar 140g
Blackberry puree 250g
Lemon 1, juice
For the honeycomb:
Caster sugar 200g
Cornish Black Bee Honey 5 tbsp
Bicarbonate of soda 2 tsp, sifted
Apple 1, diced, mixed in lemon juice and sugar syrup
Red vein sorrel cress
Apple 1, cut into matchsticks
Ice cream maker
- For the pannacotta: warm the cream, milk and sugar in a saucepan. Scrape the seeds from the vanilla pods and add to the cream mix, then whisk in the gelatine leaves. Set in glass moulds in the fridge.
- For the jelly: first juice the apples and stir in the ascorbic acid to prevent oxidisation and discolouration. Heat a small amount of the juice and melt in the gelatine leaves. Stir into the rest of the apple juice and skim away any foam on top.
- When the jelly mix is cool, pour a thin layer of jelly onto each set pannacotta.
- For the sorbet: bring the water and sugar to the boil. Add the puree and balance with lemon juice. Pass through a fine sieve, then allow to cool before transferring to an ice cream maker. Churn.
- For the honeycomb: put the sugar and honey into a saucepan and heat until it becomes caramel coloured. Stir in the bicarbonate of soda – making sure it’s completely mixed in – and then pour the mix into a high-edged small tray that’s been lined with parchment. When cool, the honeycomb can be broken into small pieces.
- Serve by garnishing each pannacotta with blackberries, diced apple, sorrel cress, honeycomb and apple matchsticks.