Cinnamon Panna Cotta with Apple Crumble Topping Recipe

4.88 from 8 votes

A delicate cinnamon flavored panna cotta topped with caramelized apples and a coconut crumble.

Prep Time20

Cook Time30

Infusing and setting time7

Total Time7 50

Servings:

Break up the cinnamon sticks and put into a medium saucepan with cream, milk and sugar. Heat until just before boiling point. A few bubbles will start forming around the edges of the saucepan, steam will rise and the sugar should be dissolved. Remove from heat and let it stand for 1 hour for the flavors to infuse.
Just before the hour is up, place the water in a small bowl, sprinkle powdered gelatin over the surface, then stir well. Let stand for 5-10 minutes to soften and bloom.
Stir the gelatin into the cream/milk and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Strain into a large jug to remove the cinnamon stick pieces. Chill the cinnamon-scented mixture, stirring regularly, until cooled completely but not beginning to set. Then pour it into 6 individual serving glasses and cover each with plastic wrap.
Refrigerate for at least 4-6 hours, or until completely set.

Peel, core and cut the apples into small dice.
Heat the butter in a frying pan over medium heat and add the apples.
Cook gently, stirring occassionally for 5 minutes then add the water and simmer for 5-10 minutes until the water has evaporated and the apples are tender.
Add dark brown sugar, cinnamon and nutmeg and stir until the brown sugar has melted and looks like caramel.
Remove from heat and stir through the lemon rind. Allow to cool then refrigerate until ready to assemble.

Preheat oven to 350°F/180º and line a baking sheet with parchment paper.
In a medium bowl, place flour, unsweetened desiccated coconut, brown sugar, baking powder and spices.
Cut the butter into small pieces and rub into the dry ingredients until it starts to clump.
Tip the mixture onto lined baking tray and pat down lightly with your fingertips.
Bake for 10-15 minutes or until golden brown.
Allow to cool and then crumble roughly.
Store in an airtight container until ready to assemble.

Top panna cotta with the cooled, caramelized apple, dividing evenly among the 6 glasses. Top with a spoonful (or as much as you like) coconut crumble.

For this recipe, I used heavy cream that already contains a little gelatin. Many types of heavy whipping cream have milk added and no gelatin. Check the ingredients. If the heavy whipping cream contains no gelatin, be sure to increase the gelatin to 3 teaspoons for a firm set.
Gelatin leaves can be substituted for the gelatin powder. You will need to check the strength of the gelatine leaves you have to know how much you need. Then, soak the leaves in cold water until soft and add to the warm cream/milk mixture.
The gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500ml).
Any apple can be substituted for the Pink Lady apples. Simply check the sweetness and adjust the sugar accordingly.

FAQ's

There will be left over coconut crumble. You could make half the quantity if you prefer. However the crumble is so delicious over any stewed fruit or icecream that I'm sure you will make sort work of it.
Substitute chopped nuts like pecans or walnuts for the coconut if you prefer