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Panna Cotta

with caramelized apples and cinnamon crumble

A classic Panna Cotta with caramelized apples and crunchy almond-cinnamon crumble. The result? A perfect combination with very balanced and super delicious taste!
140 min.


for 8-10 little cups

for the crumble
70 g butter
70 g cane sugar
70 g almond flour
70 g flour
A pinch of cinnamon

for the Panna Cotta
600 g cream
100 g sugar
12 g gelatin

for the caramelized apples
5 Kanzi® apples
40 g butter
50 g cane sugar

for decorating

Powdered sugar
Print recipe


Knead all ingredients for the crumble to a compact and homogenous dough in a bowl. Form a loaf, wrap in cling film and let rest in the fridge for at least two hours to allow the dough to thicken. Peel the apples, remove the core and cut into small cubes. Melt butter and cane sugar in a pan, add apple cubes and cook for about 5 minutes until they start to caramelize. Drain apples of their juice and let cool.
In the meantime, soak the gelatin in very cold water for at least 5 minutes. Pour 400 g of fresh cream in a bowl and the remaining 200 g with sugar in a pot. Heat to melt sugar but do not bring to the boil. Squeeze the gelatin, put in the pot with sugared cream and mix well to dissolve gelatin. Then mix with the 400 g of fresh, cold cream in the bowl. Cover the bottom of the little glass cups with caramelized apples and fill the cups almost to the top with Panna Cotta by using a small carafe. Then put in the fridge for at least two hours and allow to thicken.
Grate the thickened crumble dough with a pyramid grater by using the large holes. Arrange the crumbles in a thin layer on a baking paper and bake in the oven at 175°/180°C (top/bottom heat) for about 10 minutes until golden yellow. Remove from the oven and let cool. Decorate the Panna Cotta with cinnamon crumbles and sprinkle with powdered sugar.
•Do not overcook the caramelized apples.
•This dessert keeps in the fridge for up to 3 days

Recipe from Luca Perego

Luca Perego is a young food blogger from Lecco who is confectioner by profession and passion. He uses photos to convey and share his love for sweets that have become a lifestyle for him. Developing recipes for everybody is his great challenge and strength at the same time, as he enriches the recipes for classic, common cakes with professional tips and tricks that are necessary for best results. So that you at home can also become real confectioners with the help of his recipes and tips!

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