Bay leaf panna cotta with spiced caramel apples

Bay leaves add a really interesting flavour to panna cotta. Their flavour pairs really well with the sweetness of vanilla, the freshness of the lemon and the sweet and sharp notes of the apple.
You can turn the panna cotta out if you wish too, otherwise simply pour into a bowl.  How you serve it will also affect how much gelatine you decide you need. The advantage to not turning it out is that less gelatine is required. 
Notes *Too much and you risk it being rubbery, too little you may be turning out something that isn’t set. Check the packaging for guidelines.
Serves 4
Panna cotta 
3 or 4 leaves of gelatine *see notes
200ml yoghurt
200ml whole milk
250ml double cream
65g caster sugar 
1 vanilla pod, seeds scraped
5 bay leaves
1 strip lemon zest
1 pinch salt 
Caramelised apples 
Apples x2 medium sized, peeled and cored 
1 cinnamon stick
2 star anise
1 black cardamom, or 3 green
50g caster sugar 
25g butter 
Gently warm the milk, cream, sugar, lemon zest, vanilla pod & seeds and a pinch of salt in a pan until bubbles appear at the edge.  Leave to infuse for at least an hour.
To caramelise some apples, melt the sugar in a frying pan by heating it on a medium fire. Once it is  golden in colour, add the apples and the butter. Let it bubble for a few minutes then gently turn the apples over. After two more minutes take off the heat, or the apples will go mushy.
Bloom the gelatine in cold water for ten minutes.  You’ll need to gently reheat some of the infused cream mix in order to melt the gelatine, so once it is soft, squeeze the excess water out and dissolve in the warm cream mix. Then add this back to the rest of the panna cotta mix along with the yoghurt and stir well.  
If you plan to turn out the panna cotta, grease your moulds with a little light oil.  Strain the mix through a fine sieve and pour into the bowls or moulds.
Leave to set in the fridge and unmould whilst chilled, but allow to come to room temperature before serving.