For the panna cotta: 1.75g sosa pro panna cotta, 350g double cream, 120g whole milk, 45g sugar, ½ teaspoon vanilla paste, zest of half an orange, pinch of nutmeg powder. 4x 5cm by 7cm rings, wrapped with cling film.
Place all of the ingredients in a suitable saucepan and mix thoroughly to combine. Place a pan on a medium heat and bring to the boil whilst mixing occasionally. Turn down to a simmer and simmer for 30 seconds. Pull this mix into a jug. Create a hole in one side of the rings and separate the panna cotta mix evenly between the four rings. Place in the fridge to chill.
Cinnamon crumble: 30 plain flour, 15g caster sugar, 30g dairy free butter, 2g cinnamon, Pinch of Maldon sea salt.
Preheat oven to 170 deg cel. Combine the dry ingredients, then add the butter, and mix until combined. Place the mix onto a nonstick tray and bake in the oven for 10-15 minutes or until golden brown and crispy. Cool, and then break up small pieces.
For the caramelised apple: 80g caster sugar. 20g butter. 1 granny smith apple.
Peel and core the apple, cut the apple in half and cut 6 slices from each half (12 slices total). Place the sugar in a frying pan and heat until golden brown. Add the butter, followed by the apple. Cook for a couple of minutes, or until nicely caramelised and golden and then turn over and repeat. Allow to cool in the caramel.
12 large segments of orange.