In Desserts

Serves 4



1 cup muesli

¼ cup flour

¼ cup brown sugar

50g / 3.5 Tbsp butter, cold & cubed

Pinch of salt

Panna Cotta:

300ml of cream

200ml of milk

40g sugar

1 cinnamon stick

2 gelatine leaves, soaked & softened in cold water


Apple sauce:

2 green apples

100g Staffords Apple Jelly

100ml very strong rooibos tea

½ lemon



Add the milk, cream, sugar and cinnamon stick to a saucepan.

Warm gently over a low heat. Switch off heat just before the milk simmers.

Whisk through the gelatine leaves until dissolved.

Strain through a fine mesh sieve into a jug. Discard the cinnamon stick.

Divide between 4 moulds or glass tumblers. Transfer to the fridge to set for at least 4 hours

Preheat oven to 180˚C.

Place crumble ingredients into a bowl. Mix until little clusters form, like wet sand.

Spread over a baking tray lined with baking paper.

Crumbling with fingers to get that crumbly topping.

Bake for 15-20 minutes until golden brown.

Allow to cool.


Dice apples and squeeze over the juice of half a lemon.

Place the apples, apple jelly and rooibos in a small saucepan over low heat.

Simmer until the apples are tender.

Remove from the heat and allow to cool to room temp.


To serve panna cottas:

Remove them from the fridge.

Top with a few spoonfuls of the saucy apple layer and then a generous amount of crumble on top of each one.

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