Cinnamon Panna Cotta with caramelised apple and a crunchy coconut crumble is an easy yet elegant dessert that delivers comforting autumn flavours. The creamy, gently spiced panna cotta pairs perfectly with tender, caramelised apples and a crisp, crumbly topping for a dessert that’s both impressive and simple to prepare.
Table of Contents
- What you’ll love about this recipe
- What is Panna cotta?
- Instructions
- Variations
- FAQ
- Recipe
What you’ll love about this recipe
This cinnamon panna cotta is softly set and fragrant. Using a mix of cream and milk keeps the panna cotta light rather than overly rich, while the cinnamon adds a warm, comforting aroma. Left plain it is already a beautiful dessert, but topping it with caramelised apples and a desiccated coconut crumble turns it into a show-stopper that still feels effortless.
Apple crumble (or apple crisp) is a classic pairing for creamy desserts. The apples are diced and cooked until tender with butter, brown sugar and warming spices to create a sticky, caramelised topping. The coconut crumble is made like a loose cookie dough, baked until golden, then crumbled to add texture and contrast. Any leftover crumble keeps well in an airtight container and is delicious over ice cream or stewed fruit.
What is Panna cotta?
Panna cotta literally means “cooked cream.” In practice, cream and milk are warmed with flavourings, then gently set using gelatine to create a silky, softly set dessert. Panna cotta can be unmoulded onto plates or set in glasses; setting in glasses is an easy and attractive option that requires no unmoulding.
Instructions
Make the panna cotta
- Break the cinnamon sticks into pieces and place them in a saucepan with the cream, 1 cup of the milk and the sugar. Heat gently until just below boiling; you should see small bubbles around the edges and steam rising. Remove from the heat and leave to infuse for about 1 hour.
- While the cream is infusing, soften the gelatine. Place the remaining milk in a small bowl, sprinkle the powdered gelatine over the surface, stir, and leave for 5–10 minutes to bloom.
- Rewarm the infused cream mixture if needed, then whisk in the softened gelatine until fully dissolved. If necessary, return to very low heat briefly, stirring constantly, but do not boil.
- Strain the mixture to remove the cinnamon pieces and pour into six serving glasses. Chill in the refrigerator for at least 4–6 hours or until fully set.
Caramelised apples
Caramelised apples are quick to make and you may use any eating apple you prefer. The recipe suggests red skinned apples like Pink Lady, but Granny Smith or other varieties work equally well depending on whether you prefer more tartness or sweetness.
- Peel, core and dice the apples into small pieces.
- Melt the butter in a frying pan over medium heat, add the apples and cook gently for about 5 minutes, stirring occasionally.
- Add the water and simmer for 5–10 minutes until the water has evaporated and the apples are tender.
- Stir in dark brown sugar, ground cinnamon and nutmeg until the sugar has melted and the apples are glossy and caramelised. Remove from the heat and stir through the lemon zest. Cool, then refrigerate until ready to assemble.
Coconut crumble
This coconut crumble is a simple, oat-free topping with a cookie-like flavour. It bakes loose, then is broken into crumbs once cool.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Combine plain flour, desiccated coconut, brown sugar, baking powder and spices in a bowl.
- Rub chilled butter into the dry ingredients until the mixture begins to clump.
- Spread the mixture on the prepared tray and pat down lightly with your fingertips.
- Bake for 10–15 minutes or until golden. Allow to cool, then crumble roughly and store in an airtight container.
Variations
- Instead of desiccated coconut, use old-fashioned oats for an oat crumble, or replace the coconut with chopped pecans or walnuts for a nutty topping.
- Adjust the spices in the panna cotta or apples—add vanilla bean, cardamom or a splash of rum for a different flavour profile.
FAQ
Gelatine is a flavourless, colourless ingredient derived from animal collagen (commonly from cows or pigs). It is available as powdered gelatine or gelatine leaves and is used to set jellies, mousses and many chilled desserts.
How do I use powdered gelatine?
Sprinkle powdered gelatine over a small amount of cold liquid to soften (bloom) and let it sit for a few minutes. Then stir it into warm cream or milk until dissolved. If the gelatine does not fully dissolve, warm gently while stirring; avoid boiling.
Can I use gelatine leaves?
Yes. Gelatine leaves need to be soaked in cold water until soft, squeezed to remove excess water, then added to the warm cream mixture. Be aware that leaves have varying strengths, so check packaging or adjust amounts for the desired set.
Cinnamon panna cotta with apple and crumble topping is a crowd-pleaser because it offers creamy, fruity and crunchy elements in every spoonful. It’s balanced, simple to assemble and makes a lovely dessert for dinners, holidays or any special occasion.
Cinnamon Panna Cotta with Apple Crumble Topping — Recipe
Summary
A delicate cinnamon-flavoured panna cotta topped with caramelised apples and a coconut crumble.
Prep Time: 20 minutes | Cook Time: 30 minutes | Infusing and setting time: 7 hours | Total Time: 7 hours 50 minutes
Serves: 6 | Author: Marcellina
Ingredients
Cinnamon Panna Cotta
- 2 cups (480 ml) heavy cream*
- 1 1/4 cups (300 ml) milk
- 3 cinnamon sticks
- 1/2 cup (100 g) granulated white sugar
- 2 teaspoons unflavoured powdered gelatine (see notes)
Caramelised apples
- 4 red skinned eating apples (for example Pink Lady)
- 1 tablespoon salted butter
- 1/2 cup (120 ml) water
- 2 tablespoons dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon finely grated lemon zest
Coconut crumble
- 3/4 cup plain flour
- 1/4 cup unsweetened desiccated coconut
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons (56 g) salted butter, cold
Instructions
Cinnamon panna cotta
- Break the cinnamon sticks into pieces and place in a saucepan with the cream, 1 cup milk and sugar. Heat until just below boiling, remove from heat and let infuse for 1 hour.
- Bloom the gelatine by sprinkling it over the remaining milk in a small bowl; let it stand 5–10 minutes.
- Stir the gelatine into the warm cream mixture until dissolved. If needed, warm gently but do not boil.
- Strain to remove cinnamon pieces and pour into six serving glasses. Refrigerate for at least 4–6 hours or until set.
Caramelised apples
- Peel, core and dice the apples.
- Melt butter in a pan over medium heat and add the apples. Cook gently for 5 minutes.
- Add the water and simmer 5–10 minutes until apples are tender and liquid has reduced.
- Stir in dark brown sugar, cinnamon and nutmeg until the sugar melts and the apples are glossy. Remove from heat and stir in lemon zest. Cool and refrigerate.
Coconut crumble
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine flour, desiccated coconut, brown sugar, baking powder and spices in a bowl.
- Rub cold butter into the dry ingredients until the mixture starts to clump.
- Spread on the baking sheet, pat lightly and bake 10–15 minutes until golden. Cool and crumble.
To serve
- Top each panna cotta with cooled caramelised apples and a spoonful of coconut crumble.
Notes
- Some heavy creams contain added stabilisers such as gelatin. If your cream contains no gelatin, increase powdered gelatine to 3 teaspoons for a firmer set.
- Gelatine leaves can replace powdered gelatine; check leaf strength and soak in cold water before adding to the warm cream mixture.
- The powdered gelatine referenced is of standard strength; 2 teaspoons is sufficient to set approximately 500 ml of liquid. Adjust as needed for different brands or desired firmness.
- Any apple variety may be used. Taste and adjust brown sugar according to the sweetness of the apples chosen.
Nutritional estimate per serving
Calories: 663 kcal | Carbohydrates: 66 g | Protein: 7 g | Fat: 44 g | Saturated Fat: 28 g | Cholesterol: 140 mg | Sodium: 152 mg | Potassium: 346 mg | Fiber: 5 g | Sugar: 45 g | Vitamin A: 1622 IU | Vitamin C: 6 mg | Calcium: 164 mg | Iron: 1 mg
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, calculate nutrition based on the exact ingredients and brands you use.