Goldcrest Honey & Rooibos Panna Cotta
- 500ml cream
- 2 rooibos tea bags
- 2 cinnamon quills
- 50g Goldcrest Honey
- 3 sheets / leaves gelatine
- 100g flour
- 50g brown sugar
- 60g cold butter, cubed
- 1 tsp ground cinnamon
- 2 Tbsp butter
- 4 pink lady apples, cored & chopped
- 1 Tbsp vanilla extract
- 1 tsp cinnamon
- 2 Tbsp Goldcrest Honey
- Put the cream, rooibos tea bags, cinnamon and honey into a saucepan and bring to a simmer.
- While the cream is heating – place the sheets of gelatine in a bowl of cool water.
- Once soft. Squeeze out excess water.
- Remove the cream from the heat. Discard tea bags and cinnamon quills.
- Add the softened gelatine and stir to melt.
- Strain the mixture through a fine sieve.
- Divide the mixture between four panna cotta moulds or four ramekins.
- Allow to cool and then place in the fridge to set for at least 4 hours or overnight.
- Combine all crumble ingredients and rub the butter into the dry ingredients.
- Crumble the mixture onto a baking tray and bake in a preheated oven at 180˚C for 15 minutes or until golden brown. Allow to cool.
- For the apple topping combine all the ingredients in a saucepan and cook down until the apples are soft.
- Unmold panna cotta by dipping the ramekin in hot water for a few seconds.
- Remove and run a knife around the edge, then flip out onto a serving plate
- Top each one with the warm apples and finish with a generous sprinkle of crumble.