While this is not, perhaps, screaming "christmas", it's such a great winter dessert. And certainly perfect if you're getting a bit sick of the usual holiday flavors. And if you're not, go ahead and add some gingerbread spices to your apples - some cardamom, cloves and ginger would be excellent with the cinnamon. Feel free!
Vanilla Panna Cotta with Cinnamon Apples
4 small servings
200 ml cream (full-fat)
1 gelatine sheet
2 tbsp sugar
1 vanilla bean, halved and scraped
1 cinnamon stick, crushed
Topping:
1 apple, very finely diced
1 tbsp sugar
the vanilla and cinnamon from above
Soak the gelatine in cold water for five minutes.
Put the cream in a small saucepan with the sugar, vanilla (both the scraped out seeds, and the bean itself) and the cinnamon. Let it infuse for ten minutes. Pass through a sieve (but save the vanilla and cinnamon!) and add the now-softened gelatine sheet. Stir well to make sure it's dissolved. Pour into suitable containers - small glasses or cups - and let it set for at least four hours in the fridge.
For the topping: Mix diced apples, sugar, and the leftover vanilla and cinnamon from the panna cotta, in a small saucepan. Bring to a boil, and then remove from heat. Let it sit while the panna cotta sets. Fish out the spices, and then spoon the topping over the puddings just before serving.
Recipe in Swedish:
Vaniljpannacotta med kaneläpple
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