Sake panna cotta

By Patricia_Scarpin

Ingredients

• Sake apples:
• 300 ml double cream
• 300 ml pouring cream
• 110 g caster sugar
• Zest of 1 lemon, removed with a peeler
• 60 ml sake
• 21/2 leaves of gelatin (titanium strength)*, softened in cold water
• 2 pink lady apples, cored and cut into thin wedges – I used Gala apples
• juice of 1 lemon
• 165 g caster sugar
• grated zest of 1/2 lemon
• 12 cloves
• 125 ml sake

Details

Servings 6
Adapted from gourmettraveller.com.au

Preparation

Step 1

Heat creams, caster sugar, lemon zest and half the sake 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 gelatin, add to cream mixture and stir to dissolve, remove from heat and cool to blood temperature. Strain, add remaining sake, stir and pour into six ½-cup-capacity dariole moulds rinsed with water. Refrigerate overnight or until set.

For sake apples, combine apples and lemon juice in a bowl and set aside. Heat sugar, lemon zest, 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 sake 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 sake 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 sake apples to the side, drizzled with extra syrup.

* I had no idea of kind of gelatin this was, so I used 6 leaves of regular gelatin. I think I could have done with 5.