Cinnamon Panna Cotta with Apple Compote

4 cups Heavy Cream
1 tsp. Vanilla Bean Paste
¾ cup Sugar, granulated
2 pcs. Cinnamon Sticks
1 Tbsp. Gelatin, powdered
3 Tbsp. Water
2 cups Granny Smith Apples (cut into 1/4" pieces) approx. 1.5 lbs.
1/4 cup Sugar
1 tsp. Rice Wine Vinegar


In a small bowl place 3 tablespoons of water and slowly sprinkle the gelatin on top of the water. Do not stir. Allow to sit for 10 minutes to fully bloom. All water will be absorbed.

Panna Cotta:
In a sauce pan pour heavy cream, sugar, cinnamon sticks and vanilla. Bring to a boil. When mixture comes to a boil, remove from heat and add the bloomed gelatin. Stir until gelatin is completely dissolved. Pour into ramekins and chill in refrigerator for 6 hours.

Apple Compote:
Combine ingredients in a medium sauce pot. Stir over medium heat until sugar dissolves and apples are slightly tender. Transfer to a bowl and chill for 2 hours or so.