Green Apple Panna Cotta with Crispy Cheddar

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Springtime Dinner

Ingredients:

Green Apple Panna Cotta:

• 2 full-size or 4 half-size gelatin sheets
• 2 cups (470 ml) whipping cream
• 2 granny smith apples, pureed
• 1 vanilla bean, seeds only
• ¼ cup (60 ml) sugar

Cheddar Frico:

• 5 cups (1.2 L) sharp cheddar, grated
• 1 tablespoon (15 ml) flour
• Sliced Granny Smith apples, to garnish

Method:

For the Panna Cotta:

• Soak the gelatin in a bowl with cold water for 3-5 minutes.
• In a small saucepan over medium heat, bring the cream to a simmer.
• Add the apple puree and vanilla seeds, stirring to incorporate.
• Add the sugar, reduce the heat to low, and simmer the mixture without boiling for 10-15 minutes. Immediately remove the pan from the heat.
• Strain the hot cream mixture into a mixing bowl. Remove the gelatin from the water, squeezing it to remove excess water, and whisk the gelatin into the warm, strained cream.
• Allow to cool at room temperature for 30 minutes before pouring into jars or ramekins.
• Transfer to the refrigerator to set completely.

For the Cheddar Frico:

• In a bowl, toss together the cheese and flour.
• Heat a large non-stick skillet over medium-low heat. Sprinkle in about 1 ½ tablespoons (22 ml) of the cheese mixture to form a 4-inch (10 cm) round.
• Allow to cook until the cheese has melted and is becoming firm, 1-2 minutes.
• Using a small spatula, turn and continue to cook the frico until firm and slightly golden, 15-30 seconds more.
• Transfer to a parchment-lined plate to cool and repeat with the remaining cheese.