Ingredients
- 1 cupmuesli (for the crumble)
- 1/4 cupflour
- 1/4 cupbrown sugar
- 50 gbutter, cold and cubed (3.5 Tbsp)
- Pinchsalt
- 300 mlcream (for the panna cotta)
- 200 mlmilk
- 40 gsugar
- 1cinnamon stick
- 2gelatine leaves, soaked and softened in cold water
- 2green apples (for the apple sauce)
- 100 gStaffords Apple Jelly
- 100 mlvery strong Twinings Pure Rooibos tea
- 1/2lemon
Made with Staffords & Twinings
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Method
Add the milk, cream, sugar and cinnamon stick to a saucepan and warm gently over a low heat. Switch off the heat just before the milk simmers.
Whisk in the gelatine leaves until dissolved. Strain through a fine mesh sieve into a jug and discard the cinnamon stick.
Divide between 4 moulds or glass tumblers and set in the fridge for at least 4 hours.
Preheat the oven to 180°C. Place the crumble ingredients in a bowl and mix until little clusters form, like wet sand. Spread over a baking tray lined with baking paper, crumbling with your fingers for a crumbly topping.
Bake for 15 to 20 minutes until golden brown, then allow to cool.
Dice the apples and squeeze over the juice of half a lemon. Place the apples, apple jelly and rooibos in a small saucepan over low heat and simmer until the apples are tender. Remove from the heat and allow to cool to room temperature.
To serve, remove the panna cottas from the fridge. Top each with a few spoonfuls of the saucy apple layer and a generous amount of crumble.
