Panna cotta con crumble di grano saraceno e mele dell’Alto Adige caramellate

Courtesy of Suedtirol.info

Panna cotta with buckwheat crumble and caramelized South Tyrolean apples
A recipe from Simply good by Nathalie Trafoier

Basic information

persons: 4

Ingredients

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)

Preparation

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, the sugar and the lemon zest. Then soften the gelatine in cold water for a few moments, squeeze it, add it to the cream and mix the mixture. 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.

Serving:

Let the crumble and apples cool and arrange them in layers in the jars alternating with the skyr.

Regional recipe from Südtirol