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Pour apple juice into small bowl and sprinkle gelatin over top. Let sit several minutes. Place apple juice, heavy cream, half and half, sugar, and Fustini’s Michigan Apple Balsamic Vinegar into medium size pot over low heat - stirring often. Once 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.
Remove Panna Cotta from ramekin onto service plate. Garnish with some apple and a drizzle of the Michigan Apple Balsamic Vinegar.
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