Break up the cinnamon sticks and put into a medium saucepan with cream, 1 cup milk and sugar. Heat until just before boiling point. A few bubbles will start forming around the edges of the saucepan, steam will rise and the sugar should be dissolved. Remove from heat and let it stand for 1 hour for the flavours to infuse.
Just before the cream/milk mixture is ready, prepare the gelatin. Place remaining milk in a small bowl and sprinkle gelatin over the surface and stir well. Let stand for 5-10 minutes to soften.
Stir the gelatin into the cream/milk and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Strain into a large jug to remove the cinnamon stick pieces. Then pour cream/milk mixture into 6 individual serving glasses. .
Refrigerate for at least 4-6 hours, or until completely set.
Peel, core and cut the apples into small dice.
Heat the butter in a frying pan over medium heat and add the apples.
Cook gently, stirring occassionally for 5 minutes then add the water and simmer for 5-10 minutes until the water has evaporated and the apples are tender.
Add dark brown sugar, cinnamon and nutmeg and stir until the brown sugar has melted and looks like caramel.
Remove from heat and stir through the lemon rind. Allow to cool then refrigerate until ready to assemble.
Preheat oven to 350°F/180º and line a baking tray with baking paper.
In a medium bowl, place flour, desiccated coconut, brown sugar, baking powder and spices.
Cut the butter into small pieces and rub into the dry ingredients until it starts to clump.
Tip the mixture onto lined baking tray and pat down lightly with your fingertips.
Bake for 10-15 minutes or until golden brown.
Allow to cool and then crumble roughly.
Store in an airtight container until ready to assemble.
Top panna cotta with the cooled, caramelised apple, dividing evenly among the 6 glasses. Top with a spoonful (or as much as you like) coconut crumble.
Cinnamon Panna Cotta
Gelatine leaves can be substituted for the gelatine powder. You will need to check the strength of the gelatine leaves you have to know how much you need. Then soak the leaves in cold water until soft and add to the warm cream/milk mixture.
Any apple can be substituted for the Pink Lady apples. Simply check the sweetness and adjust the sugar accordingly.
There will be left over coconut crumble. You could make half the quantity if you prefer. However the crumble is so delicious over any stewed fruit or icecream that I'm sure you will make sort work of it.
Substitut chopped nuts like pecans or walnuts for the coconut if you prefer