Apple panna cotta

very easy

1.

Cut open the vanilla pod, scrape out the pulp with the back of the knife. Bring the cream, 3 tbsp sugar, vanilla pulp and pod to the boil. Soak the gelatine in cold water. Pour the cream through a sieve into a bowl, let cool for about 10 minutes. Squeeze out the gelatine, add it to the cream and stir well. Let the cream cool down until it starts to gel slightly

2.

Peel and quarter 2 apples and remove the core. Cut the apple quarters into small pieces. Put 1 tbsp sugar, apple juice and apple pieces in a saucepan and let simmer covered for about 20 minutes. (Apple pieces should be mostly overcooked.)

3.

Stir 2 tablespoons of compote into the cream. Distribute the rest of the compote between the 6 glasses (150–200 ml each) and allow to cool. Carefully pour the cream onto the compote and refrigerate for at least 3 hours

4.

Wash and quarter 1 apple, remove the core. Cut the apple quarters into thin wedges / strips. Wash blueberries, pat dry. Wash the lime in hot water, rub dry, rub off half of the peel. Halve the lime and squeeze 1/2 the lime. Tarragon leavesPluck from the stalks and finely chop. Mix apple strips, blueberries, lime zest, tarragon, 1 teaspoon lime juice and honey and let it steep for about 15 minutes. Arrange the apple salad on the panna cotta and serve

5.

Waiting time approx. 4 hours