If you’ve read the blog for a while you know that pannacotta is one of my go-to puddings. Partly because it’s delicious (duh!) but mainly because it’s so easy to make in advance. You just take it out of the fridge, add toppings if any and off you go.

Many people seem a little scared of making it at home, but with good quality gelatine leaves (I like Dr Oetker’s) it really is super simple and doesn’t take long to make. But it does require some planning as it needs quite a few hours to set in the fridge. At least six (as it needs to cool down first) but I usually make it the day before or the morning of, for a dinner the same day.

This particular pannacotta recipe is an ode to autumn and apples and almost like a deconstructed crumble with a creamy element.

The apples are soft and sweet but with a little acidity and the crumble topping adds crunch and texture. I really enjoyed this and after a few attempts I got it just right.

Vanilla pannacotta with fried apples and oat crumble topping, serves 4

Pannacotta:

500 ml single cream

1 vanilla pod

50 ml caster sugar

2 gelatin leaves

Apples:

2 apples (local ones are best), washed, cored and diced

1 tbsp salted butter

1 tbsp golden syrup

1/4 lemon, the juice

tiny pinch of salt

Oat crumble:

150 ml jumbo oats

1 tbsp salted butter

1 tbsp caster sugar

Make the pannacotta well in advance: Cover the gelatin leaves with cold water in a bowl. Make a cut lengthways in the vanilla pod and add to a saucepan. Add sugar and cream. Bring to the boil and let it simmer for a few minutes while stirring. Remove from heat. Squeeze the excess water out of the gelatin and add to the pan. Stir to dissolve. Divide between four small bowls or glasses, pouring through a sieve . Leave to cool then let them set in the fridge for at least 6 hours. 

Remove the pannacottas from the fridge as you prepare the toppings (or make the toppings before dinner and heat up in time for serving, in which case keep the pannacottas refrigerated). In one non-stick frying pan, add 1 tbsp butter on medium heat. Add the apples and allow them to soften. Add the golden syrup when the apples are soft and fry for another 2 minutes. Add the lemon juice and a little salt. Set aside, covered.

In another non-stick saucepan, add 1 tbsp butter on medium heat. Add the oats and toast the oat flakes until golden brown while stirring. Add the sugar and stir to combine.

Divide the apples between the pannacottas and top with the sugary oats.