Cinnamon Panna Cotta with Apple, Apricot and Ginger Compote

Cinnamon Panna Cotta

• 4 gelatine leaves (1.5 g each)
• 110 g granulated sugar
• 2 cm cinnamon stick
• 480 g double cream (around 48 % fat)
• 250 g whole milk

Apple, Apricot and Ginger Compote

• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 70 g dried apricots, soft
• 600 g Cox apples, peeled, quartered, cores removed
  of 600 g tart apples, peeled, quartered, cores removed
• 10 g sugar
• 75 g water
• 20 g unsalted butter, diced (1 cm)
• 1 tsp lemon juice