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Cinnamon Panna Cotta with Apple, Apricot and Ginger Compote
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Cinnamon Panna Cotta
- 4 gelatine leaves (1.5 g each)
- 110 g granulated sugar
- 2 cm cinnamon stick
- 480 g double cream (around 48 % fat)
- 250 g whole milk
Apple, Apricot and Ginger Compote
- 15 g fresh root ginger, peeled, cut in round slices (2 mm)
- 70 g dried apricots, soft
g Cox apples, peeled, quartered, cores removed
or 600 g tart apples, peeled, quartered, cores removed
- 10 g sugar
- 75 g water
- 20 g unsalted butter, diced (1 cm)
- 1 tsp lemon juice
- per 1 portion
- 2361 kJ / 564 kcal
- 4.5 g
- 39.8 g
- 43 g
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