Malted milk panna cotta recipe
 Velvety panna cotta tastes even richer when flavoured with malted milk. Toasted malted milk biscuit crumbs and poached apple balls add texture and flavour. For this recipe you will need a chef's blowtorch. 200ml/7fl oz double cream125ml/4fl oz full-fat milk50g/1¾oz golden caster sugar1 tsp vanilla extract3 tbsp malted milk powder3 gelatine leaves, soaked in cold water2 tsp demerara sugar 200ml/7fl oz double cream 125ml/4fl oz full-fat milk 50g/1¾oz golden caster sugar 1 tsp vanilla extract 3 tbsp malted milk powder 3 gelatine leaves, soaked in cold water 2 tsp demerara sugar 2 Earl Grey tea bags50g/1¾oz demerara sugar 1 orange, zest and juice1 lemon, zest and juicefew drops red food colouring 2 Granny Smith apples, peeled and made into 12 balls with a melon baller 2 Earl Grey tea bags 50g/1¾oz demerara sugar 1 orange, zest and juice 1 lemon, zest and juice few drops red food colouring 2 Granny Smith apples, peeled and made into 12 balls with a melon baller 4 malted milk biscuits, crushed to coarse crumbs½ tsp ground cinnamon 4 malted milk biscuits, crushed to coarse crumbs ½ tsp ground cinnamon Method To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes.Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature.For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool.Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. To make the panna cotta, put the double cream, milk, caster sugar, vanilla and malted milk powder into a saucepan over a gentle heat, stirring until the sugar has dissolved. Bring to a very gentle simmer, then remove from the heat. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. Squeeze the water out of the gelatine leaves, add to the warm cream mixture and stir until the gelatine has completely dissolved. Strain the mixture into a jug and pour into four 150ml/5fl oz mini jelly moulds. Place in the fridge and leave to set for at least 4 hours or overnight. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes. To make the poached apple balls, pour 250ml/9fl oz water into a saucepan and bring to the boil over a high heat. Add the tea bags, remove from the heat and let steep for 10 minutes. Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature. Remove the tea bags from the water and add the sugar, orange and lemon juice and zest, and the food colouring. Place the apple balls in the liquid and gently poach over a medium–low heat for 5 minutes, until just softened. Remove from the liquid and set aside to cool to room temperature. For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool. For the toasted crumbs, place a small frying pan over a medium heat and add the biscuit crumbs and cinnamon. Cook for 4 minutes, stirring occasionally, until lightly toasted and aromatic. Remove from the heat and leave to cool. Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls. Turn each panna cotta out onto a serving plate. Lightly sprinkle the top of each with ½ teaspoon of demerara sugar and caramelise using a chef’s blowtorch, until melted and scorched. Serve with the biscuit crumbs and apple balls.