Combine milk and gelatin in a small bowl. Set aside. Prepare the muslin bag with the spices and tie securely. In a saucepan, add the cream, sugar and the muslin bag of spices. Stir over medium heat until it comes to a boil. Remove from heat and add the softened gelatin mixture. Then return to heat and cook for one minute. Pour into six small bowls, let cool and then refrigerate until set, or overnight.
Peel and cut apples and put in a saucepan with butter and all sugars. Stir over low heat until apples are tender when poked with a fork. Remove from heat and add a splash of lemon juice. Cool to room temperature and serve over panna cotta.