serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Designing this dessert for UNICEF’s World’s Children’s Day dinner came in collaboration with the kids from Bondi Public School. We discussed nutrition and what kinds of foods we should eat more of and what kinds of foods we might want to eat less often and this was the result.
This recipe could, of course, be made in dariole moulds or ramekins and turned out, but constraining it in a glass makes the process a little simpler for kids to decorate.
Ingredients
Burnt apple puree
- 2 tbsp caster sugar
- 2 Granny Smith apples, peeled and cored and cut into chunks
- 1 tbsp butter
- ½ lemon, juice only
Vanilla panna cotta
- 6 gelatine leaves
- 150 ml thickened cream
- 1 vanilla bean, split, seeds scraped
- ¼ cup (60g) caster sugar
- 600 ml full cream milk
- 2 cups mixed berries (e.g. blackberries, strawberries, raspberries & blueberries), to serve
- 50 g dark chocolate, shaved
Chilling time 4 hours or overnight
Instructions
To make the burnt apple puree, heat the sugar in a small saucepan over medium heat until it turns to a dark caramel. Add the butter and the apples and cook for about 5 minutes over high heat, stirring occasionally until the apples start to brown. Allow to cool, then add the lemon juice and blend to a puree with a stick blender. Transfer to a bowl and chill in the fridge.
Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place the cream, vanilla seeds and 1/3 cup of the sugar into a small saucepan over low heat. Drain and squeeze out the excess water from the leaves and add to the pan with the cream mixture, stirring until dissolved. Stir in the almond milk to combine. Pour the mixture evenly between 4-6 clear glasses, taking care not to splash mixture on the sides of the glass. Chill in the fridge for at least 4 hours or preferably overnight.
To serve, add a few spoons of apple puree to the top of the panna cotta and scatter with berries. Shave over a generous amount of dark chocolate and serve.
Photography by Tom Greenwood/Greenwood Media.
This recipe was created by Adam Liaw and the kids of Bondi Public School during their 'kids kitchen takeover' to celebrate this year's
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Designing this dessert for UNICEF’s World’s Children’s Day dinner came in collaboration with the kids from Bondi Public School. We discussed nutrition and what kinds of foods we should eat more of and what kinds of foods we might want to eat less often and this was the result.
This recipe could, of course, be made in dariole moulds or ramekins and turned out, but constraining it in a glass makes the process a little simpler for kids to decorate.
