Panna cotta with rosemary apples and crunchy caramel nuts with white chocolate

Silky, soft and deliciously vanilla-dotted panna cotta with a great aromatic company of rosemary fried apples and a perfect crunch of caramel nuts and white chocolate. 

Panna cotta with rosemary apples and crunchy caramel nuts with white chocolate
6-8 servings

Panna Cotta:
1/2 liter heavy cream
1 vanilla pod
50 g sugar
some lemon zest
2 gelatin sheets (3,5 g)

Rosmary fried apples:
30 g butter
45 g light demerara sugar
3 apples, finely diced
1/2 lemon, the juice of
4 rosemary sprigs

Crunchy caramel nuts with white chocolate:
80 g sugar
40 g toasted hazelnuts
90 g white chocolate, preferably Ivoire 35% from Valrhona

Panna Cotta:
Put the cream in a saucepan, scrabe out the seeds of the vanilla into the cream and also add the vanilla pod and sugar and lemon zest. Heat to boiling point. Soften the gelatin sheets in cold water for 5 minutes. Squeeze excess water from the gelatin and stir it into the hot cream until completely dissolved. Strain the cream through a sieve and divide the mixture evenly into 6-8 ramekins. Chill in the fridge for at least 4 hours before unmolding them.
Run a thin knife around the sides of the ramekin. Dip the ramekin in warm water up to its rim, and hold it there for about 3 seconds before turning the panna cotta on to a plate

Rosemary fried apples:
Wash the rosemary sprigs and remove the leaves from two of the sprigs. Chop the leaves very finely. Melt the butter in a pan and fry the apples in the butter at medium heat with the sugar, lemon, the small rosemary pieces and the two left over sprigs until tender. Cool down.

Crunchy caramel nuts with white chocolate:
Melt the sugar to a light caramel in a pan and add the nuts. Give it a stir and cool down the caramelized nuts on a piece of parchment paper.
Melt and temper the white chocolate over a bain-marie or in the microwave. Chop the caramelized nuts and fold them into the melted white chocolate. Pour the chocolate onto the parchment paper and cool down completely.

Serve the panna cottas with the fried apples and a sprinkle of the caramelized nuts with white chocolate.