Making the cooked cream. Mix the milk, cream, sugar and vanilla, pour it into a small pan and bring to boil. Turn off the fire, cover and leave the mixture to brew for 10 minutes.
In the meantime, soak the gelatine in cold water until it becomes soft.
Filter the milk mixture, pour it again into a casserole dish and heat it. Aside from the fire, mix in the drained gelatine. Distribute the mixture in silicon moulds (this if you wish to shape the cooked cream) or in small dessert glasses or cups (if you wish to serve it in containers).
Leave to harden in the fridge for several hours.

Make the apple sauce. Spray the Modì apple cubes with lemon juice. Melt the butter in a small pan, mix the apple and the sugar, cook for 1 to 2 minutes, simmer with the liqueur.
Mix in the orange juice, cover, cook until the apples are soft: blend them to obtain a smooth sauce.
To serve. Slice the panettone and toast it in a pan without using fat (in the oven at 180°C / 355°F). Use a biscuit mould to shape the stars.
Serve the cooked cream with the Modì apple sauce, decorate with a few currants and panettone sugar stars.

#CookingTips
To shape the cooked cream without breaking it, place the silicon moulds first in the fridge and then in the freezer to let them harden, until the mixture becomes solid and can be handled: you’ll be able to shape it with great ease! Then leave it at room temperature until it’s time to serve, or put it back into the fridge until it reaches the right texture again.