Skip to content
added to favourites
removed from favourites
Oops! Something went wrong. Try again
Your account is being created
Your account has been successfully created and you are now logged in
You are logged out.
Desert. Vegetarian.

Panna cotta with buckwheat crumble and caramelised South Tyrolean Apples

Time to prepare: 40 min.
4 servings
A recipe by Nathalie Trafoier


4 servings

    Ingredients for the panna cotta:

    • 250 ml fresh cream with the South Tyrolean seal of quality
    • 30 g sugar
    • 1 pinch of salt
    • 1 untreated lemon
    • 0.75 gelatine leaves

    Ingredients for the buckwheat crumble:

    • 50 g sugar
    • 70 g fine buckwheat flour
    • 50 g chunky oat flakes
    • 55 g butter with the South Tyrolean seal of quality

    Ingredients for the caramelised 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 freshly pressed lemon juice

    To serve:

    • a little skyr with the South Tyrolean seal of quality (vanilla flavour)


Time to prepare: 40 min.

To make the panna cotta:

Grate some zest off the lemon. Combine the cream with a little salt, sugar and lemon zest and bring the mixture to a boil. Add the soaked and squeezed-out gelatine and stir. Fill into 5–7 mason jars and refrigerate for about 2 hours.

To make the buckwheat crumble:

Combine sugar, buckwheat flour, oat flakes and cold butter. Form individual crumbs and distribute them across a sheet of baking paper. Bake in the pre-heated oven at 180° degrees (fan) and bake for 7–10 minutes until crispy.

To make the caramelised apples:

Wash, core and dice the apples. Heat the butter in a frying pan and stew the apple cubes in it. Depending on the consistency of the apples, the mass should stew for 2–10 minutes. Pour the apple juice and freshly pressed lemon juice into a saucepan, bring to a boil and add the liquid to the apple cubes.

Caramelise the sugar in a frying pan, add the apple cubes and cinnamon. Stir.

To serve:

Allow everything to cool. Layer the various components of the dessert (cream, crumble, apple ragout) in the mason jars along with the skyr.

Click here for the video!

Link successfully copied