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Goldcrest Honey & Rooibos Panna Cotta


Serves 4


  • 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

Apple topping:

  • 2 Tbsp butter
  • 4 pink lady apples, cored & chopped
  • 1 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 2 Tbsp Goldcrest Honey


  1. Put the cream, rooibos tea bags, cinnamon and honey into a saucepan and bring to a simmer.
  2. While the cream is heating – place the sheets of gelatine in a bowl of cool water.
  3. Once soft. Squeeze out excess water.
  4. Remove the cream from the heat. Discard tea bags and cinnamon quills.
  5. Add the softened gelatine and stir to melt.
  6. Strain the mixture through a fine sieve.
  7. Divide the mixture between four panna cotta moulds or four ramekins.
  8. Allow to cool and then place in the fridge to set for at least 4 hours or overnight.
  9. Combine all crumble ingredients and rub the butter into the dry ingredients.
  10. 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.
  11. For the apple topping combine all the ingredients in a saucepan and cook down until the apples are soft.
  12. Unmold panna cotta by dipping the ramekin in hot water for a few seconds.
  13. Remove and run a knife around the edge, then flip out onto a serving plate
  14. Top each one with the warm apples and finish with a generous sprinkle of crumble.

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