Yogurt Apple Crumble Panna Cotta by Massimo Bottura

How wonderful it was to have the opportunity to dine at Massimo Bottura’s restaurant in Singapore, Torno Subito, and even meet the esteemed chef himself! Bottura is renowned for his imaginative and inventive approach to cooking, constantly pushing the boundaries of traditional Italian cuisine. This recipe for “Yogurt Apple Crumble Panna Cotta” directly from his book “Slow food fast cars” promises to showcase his culinary brilliance, offering a tantalizing fusion of flavors and textures that exemplify his signature style (Francesca).

“Recipe credit: Massimo Bottura – Slow food, fast cars”

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RECIPE:

Yogurt Panna Cotta

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INGREDIENTS

For the Yogurt Panna Cotta

• 10g gelatine leaves
• 500g Greek yogurt
• 1 kg whipping cream
• 180g cane sugar

For the apple puree

• 500g apples
• 125g cane sugar
• 2 1/2 tbs maple syrup
• 1/2 ts salt
• 1/2 ts ground cinnamon

For the maple crumble

• 100g all-purpose flour
• 100g almond flour
• 80g cane sugar
• 1/2 ts salt
• 100g cold unsalted butter, cubed
• 2 tbs maple syrup

METHOD

Prepare the Panna cotta:

• Hydrate the gelatine leaves in a bowl of cold water.
• In a small pot, combine the yogurt, cream, and sugar and warm over low heat until it reaches 50°C.
• Remove the gelatin leaves from the water and squeeze out the excess moisture.
• Add the gelatin to the yogurt mixture and mix until it dissolves.
• Pour about 100g in each of 12 glass jars (of 220 ml). Refrigerate for about three hours.

Prepare the apple puree:

• Make the apple puree. Peel and core the apples. Cut into small pieces. Place the apple pieces into a pot and add 100ml water, the sugar, maple syrup, salt, and cinnamon.
• Set over medium heat and cook, stirring occasionally. As the apples cook, the sauce becomes thick.
• When the sauce is cook, remove from the heat and let cool slightly. Blend the sauce and place it in a container. Let it cool completely.

Prepare the maple crumble:

• Make the maple crumble. In a stand mixer fitted with the paddle attachment, mix the all-purpose flour, almond flour, sugar and salt at low speed.
• Slowly add the butter, a little at the time. Mix in the maple syrup and stop the mixer, to create a chunky dough. refrigerate for at least 2 hours.
• Preheat the oven to 160°C. Line a baking sheet with parchment paper.
• Break the dough into smaller pieces and lay it on the lined baking sheet.
• Bake in the oven until golden brown, about 8 minutes. Remove from the oven and let cool completely.

Assemble the Panna cotta:

• Once the panna cotta is set, top with a scoop of apple puree and with the maple crumble right before serving.

Tips: The yogurt panna cotta and apple puree can be set, covered, and stored in the fridge for up two days, but top with the maple crumbs right before serving.