Hotel reAktiv
Slomškova ulica 4, SI-3214 Zreče, Slovenia
T: +386 70 66 66 11
E: info@hotel-reaktiv.si
Serves: 4 people
Cooking time: 4 hours
Level of difficulty: moderate
Apple purée:
Buckwheat crumble:
Honey panna cotta:
To make the apple purée, peel the apples, quarter and core them. Put the cut apples into a pot and stew them in their own juice. While they are still warm, mix them with a stick blender and sieve them through a thick sieve. Reduce the apple purée to the desired thickness. To make the buckwheat crumble, knead all the ingredients into a dough, allow to stand for 20 minutes and then roll out on baking paper. Bake it at 180 degrees Celsius for about 8 minutes. After it has cooled down, crumble it to make a crumble. To make the panna cotta, pour the milk and whipping cream into a saucepan and heat them. In the meantime, soak the gelatin in about 100 ml water to make it swell. Before the milk and whipping cream mixture boils, stir in the jelly and the pinch of cinnamon. Allow it to cool down to 40 degrees Celsius, then stir in the honey to preserve all its healing properties. Pour the panna cotta into the desired moulds. Refrigerate for a minimum of 3 hours.
