Simmer the cream with the cinnamon sticks for 2 minutes. Remove the cinnamon sticks, add the jelly sugar and simmer for a further 30 seconds. Pour into individual serving glasses. Place in the refrigerator to set.
Combine the apple juice and jelly sugar and bring to the boil. Allow to cool slightly. Pour the jelly over the set panna cotta. Refrigerate until serving.
Peel and core the apples and cut them into wedges. Fry them with the cane sugar in the butter/margarine until almost soft. Distribute the apples on four dessert plates alongside the panna cottas. Serve immediately, while the apples are still warm.
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