Today a sweet recipe: panna cotta with caramelized apples and cookies.
A perfect blend between panna cotta and cheesecake, a spoon dessert served in single servings with a delicate and enveloping taste as only panna cotta can do.
This is one of those recipes that will allow you to impress by serving a very delicious but easy-to-make dessert. A base of digestive cookies and butter as in the best cheesecakes, a sweet panna cotta, and a diced slightly caramelized apple, doesn’t it already make your mouth water?!
Panna cotta with apples is perfect to be served on festive days such as Easter or Christmas if you don’t want to serve the classic dove or the usual pandoro, or at the end of a special Sunday meal and also to conclude a dinner with friends. In short, I think it always fits well and every occasion will become special with this dessert.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Panna Cotta with Apples
- 3.5 oz Digestive cookies
- 3 tbsp butter
- 1 1/4 cups fresh liquid cream (unsweetened)
- 2 tsp gelatin sheets
- 3.5 tbsp sugar
- 2 apples
- 1 1/2 tbsp butter
- 2 tbsp sugar
Tools
- 1 Scale
- 1 Saucepan
- 1 Mixer
- 4 Bowls
Let’s make the panna cotta with apples and cookies together
In a kitchen mixer, insert the dry cookies and activate, let it go until they become powder in the meantime put the butter in a saucepan and melt it over low heat avoiding frying, then add it to the cookie flour and mix.
Take our cups or jars and pour about 1/4 of cookie flour with the butter and compact slightly do the same for all the cups leaving some cookie for the decoration then put them in the fridge for half an hour.
After the solidification time of the base, prepare the panna cotta. Soak the gelatin sheets in cold water for 5 minutes, in the meantime in a saucepan pour 100 grams of cream with the sugar and heat slightly, squeeze the gelatin well and add it to the warmed cream, mix and dissolve then add the remaining cold cream and mix again.
With the help of a ladle pour the panna cotta into the cups over the cookie base then bring back to the fridge to thicken for at least an hour.
Meanwhile, the panna cotta thickens, let’s take care of the filling decoration. Take the apples, peel (I left a little) and core them and then cut them into small cubes. In a pan put the butter with the sugar and let melt then add the diced apples and cook for 5 minutes over low heat.
Take our single servings from the fridge, place a nice spoonful of apples on the panna cotta and then finish with some crumbled cookies that we left aside at the beginning. Assemble all the cups. If desired, you can add a sprinkle of cinnamon.
A Riccia Recommends
Panna cotta with caramelized apples and cookies keeps well in the fridge for two to three days well covered. If desired, you can put some caramelized apples between the cookie layer and the panna cotta.
FAQ (Questions and Answers)
Can I make this panna cotta only with apples?
Of course not, you can use pears, red fruits or even pineapple proceeding in the same way.
