Penna Cottar with a difference: The Italian dessert classic has a delicious apple crumble topping and the cream is prepared with a particularly aromatic ingredient. Coffee!
Halve the panna cotta vanilla pod lengthways and scrape the pith out with a knife. Roughly chop coffee beans. Mix coffee, cream, milk, vanilla pod and vanilla pod in a bowl. Then let it rest for about 2 hours.
Soak the gelatine in cold water. Meanwhile, heat the sugar in a saucepan. Pour coffee mixture through a sieve. Boil everything once and turn off the stove. Remove gelatine from the water, squeeze well and stir in the hot coffee mixture. Fill the mixture into small bowls and refrigerate overnight.
Preheat oven (top / bottom heat: 200 ° C / circulating air: 175 ° C). For the crumble apple wash, pat dry, core and finely dice. Mix apple cubes with sugar, flour and butter in a bowl. Put the dough on a baking sheet lined with baking paper and crumble it. Then bake for 16-18 minutes on the middle rail in the oven. Allow crumble to cool.
For the sauce, heat the sugar in a saucepan and allow to caramelize. Stir in butter and cream. Simmer for about 1 minute. Let the caramel sauce cool down. Serve panda cottar with crumble and gravy.