Honey panna cotta on buckwheat crumble

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:

    200 g sweet apples

Buckwheat crumble:

    100 g brown sugar 200 g butter 300 g buckwheat flour

Honey panna cotta: 

  • 500 ml whipping cream
  • 100 ml milk 
  • 70 g honey 
  • 8 g gelatin
  • 1 pinch of cinnamon


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.