1 cup muesli
¼ cup flour
¼ cup brown sugar
50g / 3.5 Tbsp butter, cold & cubed
Pinch of salt
300ml of cream
200ml of milk
1 cinnamon stick
2 gelatine leaves, soaked & softened in cold water
2 green apples
100g Staffords Apple Jelly
100ml very strong rooibos tea
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.