Panna cotta with buckwheat crumble and caramelised South Tyrolean Apples

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.