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Pink Lady apples

Apple recipes

Strawberry-and-apple cobbler

20 minutes

Apple recipes

Tahini frangipane tart

45–60 minutes

Apple recipes

Buttermilk apple muffin squares

20 minutes

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Stuffed soft-baked “fallen” apple

45 minutes

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Classic Pink Lady tarte tatin

1 hour

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Gammon with caramel apples and fennel

1 hour and 40 minutes

Apple recipes

Apple slices set in vanilla panna cotta

20 minutes

Apple slices set in vanilla panna cotta

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

9 gelatine leaves
375 ml plain yoghurt
375 ml milk
1 pod vanilla
115 g caster sugar
1 ripe Pink Lady apple

Method

1. Soften 9 gelatine leaves in water, then squeeze out any excess liquid.

2. Heat 375ml thick plain yoghurt, 375ml milk and the seeds of 1 vanilla pod in a saucepan. When the mixture begins to simmer, remove from the heat.

3. Stir in 115 g caster sugar until it dissolves, then whisk in the gelatine.

4. Slice 1 ripe Pink Lady apple and place in the bottom of 4–6 lightly oiled moulds. Pour in the yoghurt mixture, then chill for 6 hours.

5. To unmould, briefly dip the bases of the moulds into hot water and run a blunt knife around the edges.

6. Carefully unmould onto plates and serve with extra sliced Pink Lady apples and crushed pistachios.

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Strawberry-and-apple cobbler

Tahini frangipane tart

Buttermilk apple muffin squares

Stuffed soft-baked “fallen” apple

Classic Pink Lady tarte tatin

Gammon with caramel apples and fennel

Apple slices set in vanilla panna cotta

Apple slices set in vanilla panna cotta

Ingredients

Method