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METHOD

• To make the panna cotta, place the vanilla pod, seeds, cream and milk in a pan and gently heat until the mixture begins to froth. Leave to cool for a few minutes
• Soak the gelatine in cold water and, when softened, remove and squeeze out any excess water. Whisk into the milk, cream and vanilla mixture
• Place the mixture into a bowl, then place the bowl in another slightly larger bowl of iced water
• Stir the mixture until it begins to thicken – make sure the vanilla seeds are evenly distributed throughout the mixture
• Pour into six moulds and refrigerate until set
• To make the saffron and honey Bramley apples mixture, place the honey, saffron and white wine in a pan and gently bring to the boil
• Reduce the heat, add the diced Bramley apples and cook gently until tender
• Remove the apples with a slotted spoon and leave to cool
• Reduce the remaining liquid until it is thick enough to coat the back of a spoon. Return the Bramley apples to the mixture and leave to cool
• To serve, place the mould in hot water for a few seconds, then turn the panna cotta onto a cold plate, spoon over the Bramley apples and honey and sprinkle over the chopped hazelnuts