Cinnamon Panna Cotta

Cinnamon Panna Cotta with apple and crumble topping makes a perfectly easy dessert that is as impressive as it is flavourful!

Everyone will love the combination of creamy panna cotta with caramelised apples and a crumbly crumb.

What you’ll love about this recipe

This Cinnamon Panna Cotta is softly set and spiced. By using cream and milk instead of all cream the result is a light panna cotta that is not too rich.  You can leave it at that and this is a delicious dessert. But top with caramelised apple and a desiccated coconut crumb and this is an easy yet impressive dessert. Oh yes, it’s delicious as well!

Apple crumble or apple crisp is a well-known dessert often served with ice cream and works perfectly with panna cotta. The diced apples are cooked until tender with butter, brown sugar and spices.

The coconut crumble is almost like cookie dough but it is not pressed down firmly to bake. Instead it is left a little loose so that it can be crumbled after baking. Bake it a bit longer for to bring out the cookie-like taste. There will be a bit left over but that’s not a problem. Store in an airtight container and use to top ice cream or any stewed fruit. I don’t mind snacking on some of the crumble!

What is Panna cotta?

Literally panna cotta translates to “cooked cream”. The cream is not really cooked but heated with flavourings and then softly set with gelatine. Often you will see panna cotta unmolded onto a dessert plate like my Nutella Panna Cotta. However setting it in glasses is perfectly acceptable and much easier!

Instructions

Make the Panna Cotta.

•  Break up the cinnamon sticks and heat with cream, milk and sugar.
• Allow to steep for an hour.
• Add gelatine according to the instructions and dissolve into warm cream/milk mixture.
• Pour into glasses to set.

Caramelized Apples.

Caramelized apples are easy to make. You can use any apple you like. I bake with apple quite often and I like granny smith apples but in this moist apple cake I preferred a red eating apple. It’s all a matter of preference. Of course, I think dark brown sugar is a must!

• Peel, core and cut the apples into small dice.
• Cook diced apple in butter for 5 minutes then add the water and simmer for 5-10 minutes.
• Stir in dark brown sugar, cinnamon and nutmeg.
• Remove from heat and stir through the lemon rind.

Crumble Topping

This crumble is my personal favourite and doesn’t contain oats. You wouldn’t believe the origin of this recipe. This was one of the first recipes my daughter cooked in hospitality classes at high school.

• Put the flour, desiccated coconut, brown sugar, baking powder and spices into a bowl.
• Rub butter into the dry ingredients until it starts to clump.
• Tip the mixture onto lined baking tray and pat down lightly with your fingertips.
• Bake for 10-15 minutes or until golden brown.
• Allow to cool and then crumble roughly.

Variations

• Desiccated Coconut – Use old fashioned oats, chopped pecans or walnuts instead of the coconut.

FAQ

Cinnamon Panna Cotta with apple and crumble topping is a crowd pleaser because there is something for everyone. It’s just creamy enough, just fruity enough and just crumbly enough – let me know what you think.

More recipes like this

Nutella Panna Cotta
Vanilla Bean Panna Cotta
Coconut Panna Cotta with Strawberries
Grapefruit and Orange Panna Cotta
Pistachio Rose Panna Cotta Tart

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Cinnamon Panna Cotta with Apple Crumble Topping Recipe

A delicate cinnamon flavoured panna cotta topped with caramelised apples and a coconut crumble.

4.88 from 8 votes

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Infusing and setting time: 7 hours hours

Total Time: 7 hours hours 50 minutes minutes

Servings:6

Author: Marcellina

Ingredients

Cinnamon Panna Cotta

• ▢ 2 cups (480mls) heavy cream See Note 1 and 2
• ▢ 1 ¼ cup (300mls) milk
• ▢ 3 cinnamon sticks
• ▢ ½ cup (100 grams) granulated white sugar
• ▢ 2 teaspoons powdered gelatin See Note 3

Caramelised apples

• ▢ 4 red skinned eating apples like Pink Lady See Note 4
• ▢ 1 tablespoon butter
• ▢ ½ cup (120mls) water
• ▢ 2 tablespoons dark brown sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 teaspoon finely grated lemon rind

Coconut Crumble

• ▢ ¾ cup plain flour
• ▢ ¼ cup desiccated coconut
• ▢ ¼ cup brown sugar
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoons ground nutmeg
• ▢ 4 tablespoons (2oz or 56 grams) butter

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Instructions

Cinnamon Panna Cotta

• Break up the cinnamon sticks and put into a medium saucepan with cream, 1 cup milk and sugar. Heat until just before boiling point. A few bubbles will start forming around the edges of the saucepan, steam will rise and the sugar should be dissolved. Remove from heat and let it stand for 1 hour for the flavours to infuse.
• Just before the cream/milk mixture is ready, prepare the gelatin. Place remaining milk in a small bowl and sprinkle gelatin over the surface and stir well. Let stand for 5-10 minutes to soften.
• Stir the gelatin into the cream/milk and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
• Strain into a large jug to remove the cinnamon stick pieces. Then pour cream/milk mixture into 6 individual serving glasses. .
• Refrigerate for at least 4-6 hours, or until completely set.

Caramelised apples

• Peel, core and cut the apples into small dice.
• Heat the butter in a frying pan over medium heat and add the apples.
• Cook gently, stirring occassionally for 5 minutes then add the water and simmer for 5-10 minutes until the water has evaporated and the apples are tender.
• Add dark brown sugar, cinnamon and nutmeg and stir until the brown sugar has melted and looks like caramel.
• Remove from heat and stir through the lemon rind. Allow to cool then refrigerate until ready to assemble.

Coconut Crumble

• Preheat oven to 350°F/180º and line a baking tray with baking paper.
• In a medium bowl, place flour, desiccated coconut, brown sugar, baking powder and spices.
• Cut the butter into small pieces and rub into the dry ingredients until it starts to clump.
• Tip the mixture onto lined baking tray and pat down lightly with your fingertips.
• Bake for 10-15 minutes or until golden brown.
• Allow to cool and then crumble roughly.
• Store in an airtight container until ready to assemble.

To serve

• Top panna cotta with the cooled, caramelised apple, dividing evenly among the 6 glasses. Top with a spoonful (or as much as you like) coconut crumble.

Notes

1. For this recipe, I used heavy cream that already contains a little gelatin. Many types of heavy whipping cream have milk added and no gelatin. Check the ingredients. If the heavy whipping cream contains no gelatin, be sure to increase the gelatine to 3 teaspoons for a firm set.
2. Gelatine leaves can be substituted for  the gelatine powder. You will need to check the strength of the gelatine leaves you have to know how much you need. Then soak the leaves in cold water until soft and add to the warm cream/milk mixture.
3. The gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500mls).
4. Any apple can be substituted for the Pink Lady apples. Simply check the sweetness and adjust the sugar accordingly.

FAQ’s

• There will be left over coconut crumble. You could make half the quantity if you prefer. However the crumble is so delicious over any stewed fruit or icecream that I’m sure you will make sort work of it.
• Substitute chopped nuts like pecans or walnuts for the coconut if you prefer

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Nutritional Estimate Per Serving

Calories: 663kcal | Carbohydrates: 66g | Protein: 7g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 140mg | Sodium: 152mg | Potassium: 346mg | Fiber: 5g | Sugar: 45g | Vitamin A: 1622IU | Vitamin C: 6mg | Calcium: 164mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.