Jersey Milk and Honey Panna Cotta with Caramelized Apples

Soak the gelatine leaves in a bowl of cold water for 5-10 minutes, until softened.

In a saucepan, combine the Jersey milk, Jersey double cream, and honey. Gently heat over medium heat, stirring occasionally until the honey is dissolved. Do not boil.

Remove the saucepan from the heat. Squeeze the excess water from the softened gelatine leaves and add them to the warm milk mixture. Stir until the gelatine is completely dissolved.

If using, stir in the vanilla extract.

Pour the panna cotta mixture into 4 ramekins or small glasses. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set.

While the panna cotta is setting, prepare the caramelized apples: Peel, core, and slice the apples into thin wedges.

Melt the Jersey butter in a frying pan over medium heat. Add the caster sugar and cook, stirring occasionally, until the sugar has dissolved and starts to caramelize, turning a light golden brown. Be careful not to burn the sugar.

Add the apple slices to the pan and cook, stirring gently, until they are softened and caramelized, about 5-7 minutes. Add the lemon juice and stir to combine.

Remove the pan from the heat and let the apples cool slightly.

To serve, gently unmold the panna cotta by dipping the bottom of the ramekins briefly in warm water. Run a thin knife around the edge if needed. Place the panna cotta on serving plates or leave in their glasses.

Spoon the caramelized apples over the top of the panna cotta and serve immediately.