300 mleach of double and pouring cream110 gm(½ cup) caster sugarRind of1 lemon, removed with a peeler60 ml(¼ cup) grappa2½leaves of gelatine (titanium strength), softened in cold waterGrappa apples2pink lady apples, cored and cut into thin wedges1lemon, juice only165 gm(¾ cup) caster sugar½lemon, zested rind only12cloves125 ml(½ cup) grappa
Heat creams, caster sugar, lemon rind and half the grappa and stir over low heat until combined (4-5 minutes). Increase heat to medium and cook gently until mixture comes to the boil (4-5 minutes). Squeeze excess water from gelatine, add to cream mixture and stir to dissolve, remove from heat and cool to blood temperature. Strain, add remaining grappa, stir and pour into six ½-cup-capacity dariole moulds rinsed with water. Refrigerate overnight or until set.
For grappa apples, combine apples and lemon juice in a bowl and set aside. Heat sugar, lemon rind, cloves and ¾ cup water in a saucepan and bring to the boil over medium heat, reduce heat to low and simmer gently until reduced to ¾ cup (8-10 minutes). Drain apples, reserving liquid, add apples and half the grappa to sugar syrup, return to the boil over medium-high heat, then simmer very gently over low heat, stirring occasionally, until apples are tender and translucent (35-40 minutes), add reserved lemon juice and remaining grappa and cook until syrupy (8-10 minutes). Cool to room temperature.
To serve, briefly dip panna cotta moulds into boiling water and invert onto serving plates. Serve with grappa apples to the side, drizzled with extra syrup.