In Desserts

Serves 4

 

Ingredients:

 

Crumble:

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

 

Method:

 

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.

Recent Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Start typing and press Enter to search