Apple Panna Cotta - cooking recipe

Ingredients

600 ml whipping cream
4 tbsp caster sugar
1 None vanilla pod, halved lengthways, seeds scraped out
6 leaves gelatine, soaked in cold water
3 None apples, cored, 2 peeled and chopped, 1 sliced
5 tbsp apple juice
200 g blueberries
2 sprigs fresh tarragon, leaves finely chopped
1/2 None lime, grated zest and juice
2 tsp runny honey

Preparation

Bring the cream, 3 tbsp of the sugar and the vanilla bean and seeds to a boil in a medium saucepan. Pour through a sieve into a bowl. Set aside to cool for 10 mins. Sprinkle the gelatin over 1/2 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until gelatin dissolves. Stir into the cream until dissolved. Let stand for 10 mins until the mixture begins to gel.
Meanwhile, peel, core and chop 2 of the apples. Place the chopped apples, apple juice and remaining 1 tbsp sugar in a saucepan on medium heat. Cover and simmer for 20 mins. Stir 2 tbsp of the apple compote into the cream. Spoon the remaining apple compote into 6 serving glasses. Set aside to cool. Carefully pour the cream mixture over the apple compote. Refrigerate for at least 3 hours.
Slice remaining apple. Toss with the blueberries, tarragon and lime peel in a bowl. Mix the honey and lime juice. Pour over the fruit mixture and let stand for 15 mins. Spoon over the panna cotta.