• Soak the gelatin in cold water.
• Peel, core and cut the apples into small chunks. Simmer with sugar and lemon juice over a low heat until tender.
• Mixing with the hand blender till smooth. Boil the cream and milk and add to the apple purée.
• Squeeze the gelatin, add to the mixture and pour into moulds or jars and set aside in a cool place for about 2 hours.

• Turn the panna cotta upside down onto a plate or serve in a glass jar with strawberries, pomegranate seeds and sliced kumquats.
• Garnish with mint and serve.

Tip

• Use fruit of your choice as a decoration.