Panna cotta with buckwheat crumble and caramelized South Tyrolean apples
A recipe from Simply good by Nathalie Trafoier
Ingredients for the panna cotta 250 ml fresh cream with the Alto Adige Seal of Quality 30 g sugar 1 pinch of salt 1 untreated lemon 0.75 gelatine sheets Ingredients for the buckwheat crumble 50 g sugar 70 g fine buckwheat flour 50 g oat bran 55 g butter with the South Tyrolean Seal of Quality Ingredients for the caramelized apples 2 South Tyrolean apples PGI 30 g butter with the South Tyrolean Seal of Quality 80 g sugar 1 pinch of cinnamon 40 ml apple juice with the South Tyrolean Seal of Quality 20 ml fresh lemon juice Ingredients for the dish skyr with Marchio di Qualità Alto Adige (vanilla)
How to make Panna cotta with buckwheat crumble and caramelized South Tyrolean apples
Preparation of panna cotta:
First, grate the lemon zest. To prepare the panna cotta, bring the cream to a boil with a pinch of salt, sugar, and lemon zest. Then soften the gelatine in cold water for a few moments, squeeze it, add it to the cream, and mix it. Fill 5 – 7 canning jars with the cream and refrigerate for about 2 hours.
Preparing the buckwheat crumble:
For the crumble, mix the sugar, buckwheat flour, oatmeal, and cold butter, form into crumbs, and spread on baking paper. Bake in preheated ventilated oven at 180° C for about 7 to 10 minutes, until crumbs, become crispy.
Preparing the caramel apples:
Wash the apples, remove the core, peel them, and cut them into cubes. Melt the butter in a pan and add the apple cubes. Depending on the consistency of the apples, the mixture should simmer for 2 to 10 minutes. In a small saucepan, put the apple juice and freshly squeezed lemon juice, bring to a boil and then add to the apple cubes.
In a saucepan, caramelize the sugar, add the apple cubes and cinnamon and stir the mixture.
Let the crumble and apples cool and arrange them in layers in the jars alternating with the skyr.
Regional recipe from Südtirol