- 1.9L organic apple juice
- 550ml double cream
- 5 leafs gelatine soaked
- 50g sugar
apple panna cotta
peter Jackson
5th December 2011
apple panna cotta
Boil apple juice down to 950ml, add the sugar and gelatine.
When cool stir in the cream. Chill over...
Ingredients
Method
Boil apple juice down to 950ml, add the sugar and gelatine.
When cool stir in the cream. Chill over ice until nearly set
Pour into moulds and set.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
