Panna cotta with South Tyrolean yoghurt

To make the panna cotta, place the South Tyrolean Cream, sugar and halved vanilla pod in a pan. Bring the mixture to the boil briefly and remove from the heat. Dissolve the gelatine in this liquid and leave to cool slightly. Meanwhile, mix the South Tyrolean Yoghurt and the soft goat's cheese and stir into the cooled cream. Prepare 4 glasses and divide the panna cotta evenly between them. Place the glasses in the fridge for 2 to 3 hours.

For the fruit compote, core the apples and pears and cut into large cubes (approx. 2×2 cm). Place the fruit in a pan and add all the other ingredients except the gin. Now simmer the fruit for approx. 10 to 15 minutes until it has thickened slightly but the South Tyrolean Apple PGI is still slightly al dente. Remove the pan from the heat and stir the gin into the compote. Store the fruit compote in the fridge until you need it.

For the walnut crumble preheat the oven to 185 °C (non-fan). Combine the melted South Tyrolean Butter, sugar, flour and honey until you have a crumbly mixture. Then mix the chopped walnuts into the crumble. Tip the crumble onto a lined baking tray and bake for approx. 10 minutes. Leave to cool on the tray. When the dessert is ready to be served, take the glasses out of the fridge and sprinkle some crumble and fruit compote on top. To finish, drizzle with 1 to 1 ½ teaspoons of honey. The panna cotta with South Tyrolean Yoghurt is ready.