Panna Cotta with Apple Compote

1. whipping cream, milk, slit orange liqueur, vanilla bean, orange peel with the sugar in a sauté pan form and stir, bring to a boil once. Turn off the temperature and cool the mixture on the stove top until lukewarm.

In the meantime, soak the gelatin in cold water. 3.

3. add the squeezed gelatine. Pour cream mixture through a fine sieve. Divide evenly among four ramekins and refrigerate. 4.

For the compote, peel the apples, remove the core and cut the flesh into fine slices. 5.

5. gently heat and steam with two tablespoons of water and one tablespoon of sugar.

6. cut orange peel into thin strips and place in a frying pan with the remaining sugar, heat. Once caramelized, extinguish with the Calvados, then add the orange juice. Reduce. Put the cooled compote on plates, place one unit of panna cotta on each and garnish with the orange peel. Decorate with mint leaves if desired.

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