The grappa apples are also delicious simply served with vanilla ice-cream and biscotti. You will need to begin this recipe a day ahead.
- 300 ml each of double and pouring cream
- 110 gm (½ cup) caster sugar
- Rind of 1 lemon, removed with a peeler
- 60 ml (¼ cup) grappa
- 2½ leaves of gelatine (titanium strength), softened in cold water
- 2 pink lady apples, cored and cut into thin wedges
- 1 lemon, juice only
- 165 gm (¾ cup) caster sugar
- ½ lemon, zested rind only
- 12 cloves
- 125 ml (½ cup) grappa
- 1Heat 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.
- 2For 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.
- 3To 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.