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Green apple panna cotta in a glass
Refreshing panna cotta with green apple

Green Apple Panna Cotta

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The acidity and pectin content of green apple (Granny Smith) plays an exciting game with the cream. Acids can curdle cream proteins, so technology is key here: we 'heat treat' the fruit and dampen its acidity with sugar before it meets the cream. The result is a fresh, almost yoghurt-like dessert.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Modern

Ingredients

Equipment Needed

  • Saucepan
  • Grater
  • Sieve
  • Glasses

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine. Peel and grate the apple, and immediately sprinkle with lemon juice.

Tip: The Vitamin C (ascorbic acid) in lemon juice acts as an antioxidant preventing oxidation (browning).
2 ✓

Heat the cream, milk, sugar, and vanilla together.

Tip: Only heat (approx. 60°C), do not boil.
3 ✓

Add the grated apple and cook for 2-3 minutes over a low heat.

Tip: While the apple softens, flavours are released. Do not boil intensely due to the acid!
4 ✓

Remove from the heat and dissolve the gelatine in it.

Tip: The gelatine will also help stabilise the acidic medium.
5 ✓

Strain the mixture. Do not push the purée through, just let it drip if you want a clearer cream.

Tip: The apple pieces remaining make it more rustic and 'grainy' in feel; straining makes it silkier.
6 ✓

Pour into glasses, chill for 4 hours.

Tip: Garnish with thin apple slices.

Recipe FAQ

Why did the cream become grainy?
The acidic apple curdled the cream (protein precipitation). To avoid this, cook the apple with sugar first, and only then mix with the cream, or don't boil them together for too long.

Ingredients

  • 500 ml Double cream
  • 100 ml Whole milk
  • 60 g Caster sugar
  • 1 tsp Vanilla extract
  • 2 Green apple (e.g. Granny Smith)
  • 3 Gelatine leaves
  • 1 tbsp Lemon juice