Apple Pannacotta:
For the apple juice use the best quality you can find or as we do in the restaurant we juice granny smiths ourselves with the skin on to get bright green juice.
In a pan warm the cream with the sugar, cinnamon and lemon peel. In ice cold water soak the gelatin until completely soft.
Remove the cream from the heat and whisk in the gelatin.
Leave to cool slightly and infuse with the spices. Strain the mix through a fine sieve and leave to cool. Once cool combine with the apple juice. This is a soft pannacotta and we set in bowls. If you wanted a freestanding pannacotta add 1 more sheet of gelatin.
Set in the fridge for 2 hours before serving.
Blackberry compote:
Place all ingredients in a pan, and cook slowly until thickens and blackberries begin to break down, but still have some texture. Allow to cool and then place in the fridge until set.
Granola:
Place all ingredients in a bowl together and mix until all well coated and shiny. Place on a backing tray and bake at 160°C. After 10 minutes stir well and place back in the oven for another 10 minutes.