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Pour apple juice into a small bowl and sprinkle gelatin over top. Let sit for several minutes. Place apple juice, heavy cream, half and half, sugar, and Fustini’s Michigan Apple Balsamic Vinegar into a medium-size pot over low heat - stirring often. Once the cream is simmering, strain into 4-ounce ramekins and refrigerate 2 hours. Then cover and refrigerate overnight.
Before serving, cut the apple into a fine Brunoise. Combine some cold water and vinegar and wash the apples. Drain and dry apples.
Remove Panna Cotta from ramekin onto the service plate. Garnish with some apple and a drizzle of the Michigan Apple Balsamic Vinegar.
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