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Apple and vanilla pannacotta

Published on November 9, 2017
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This apple and vanilla pannacotta from Jude Kereama of Kota in Porthleven uses Black Bee Honey, a raw British honey produced in Cornwall

Apple and vanilla pannacotta

Serves 6

You will need

For the pannacotta:
Double cream 750ml
Whole milk 250ml
Caster sugar 50g
Vanilla pods
Gelatine leaves 3

For the jelly:
Granny Smith apples 400ml, juice of
Ascorbic acid ½ tsp
Gelatine leaves 4

For the sorbet:
Water 200ml
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

To garnish:
Apple 1, diced, mixed in lemon juice and sugar syrup
Red vein sorrel cress
Apple 1, cut into matchsticks

Ice cream maker


  1. 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.
  2. 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.
  3. When the jelly mix is cool, pour a thin layer of jelly onto each set pannacotta.
  4. 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.
  5. 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.
  6. Serve by garnishing each pannacotta with blackberries, diced apple, sorrel cress, honeycomb and apple matchsticks.

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