60g acorns (soak overnight in water)
350ml double cream
50g soft light brown sugar
1 1/2 gelatine leaves
Crab apple puree
100g crab apples
3 tsp soft light brown sugar
Sprinkle of sea salt
Drizzle of oil
1. Soak the acorns overnight then dry and peal off their shells.
2. Bake the acorns in oven for just 20 mins at 150 degrees until darkish brown but not burnt or they will taste extremely bitter.
3. Leave to cool then grind in a coffee grinder or spice mill. Failing this chop extremely finely.
4. At the same time place crab apples onto baking tray and add all the other ingredients and stir to coat the apples. Bake for the same time at the same temperature until soft.
5. Allow to cool, push through a sieve and set aside.
6. Put cream, milk sugar and ground acorns in a pan and gently bring to the boil. Take off heat and leave flavour to infuse for 40 mins .
7. Soak gelatine in cold water for 5 mins then remove and squeeze out excess water.
8. Bring acorn mixture back to the boil then remove from heat.
9. Add in the gelatine and stir making sure it has fully dissolved.
10. At this point you have a choice, if you want your panna cotta to have a bottom layer of delicious little nibbly pieces (resembling soft hazelnut nibs) then don’t strain, if you want something smooth without any texture strain.
11. Pour into individual or one dish, place in fridge and once set ( 2/3 hours ) add a small spoonful of the crab apple puree .