Rooibos Tea Pudding With Apple Compote And Cinnamon Crumble - cooking recipe

Ingredients

2 sheets gelatin or 2 tbsp powdered gelatin
1 None rooibos tea bag
1/2 cup heavy cream
3/4 cup sour cream
1/2 lb apples, peeled, cored and diced, plus extra slices brushed with lemon juice, to decorate
1 tbsp granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp cinnamon
5 tbsp apple juice
1/2 cup all-purpose flour
2 tbsp butter

Preparation

Bloom gelatin in 3 tbsp cold water for 10 mins. Meanwhile, steep rooibos tea bag in 1 cup boiling water for 3 mins. Remove tea bag, add bloomed gelatin and stir until dissolved. Let cool to room temperature. Whisk heavy cream to soft peaks. Add sour cream the gradually add rooibos mixture. Divide between 4 serving glasses and chill for 1-4 hours until set.
For the apple compote, place diced apples, sugar, vanilla extract, lemon juice and 1 tsp cinnamon in a saucepan and heat, stirring, for 2-3 mins. Add apple juice and continue to cook until apples start to soften. Remove from heat and allow to cool for 30 mins.
Meanwhile, preheat oven to 325\u00b0F. For the crumble topping, place flour, remaining cinnamon and butter in a large bowl. Mix until crumbly. Scatter over a parchment-lined baking sheet and bake for 15-20 mins. Remove from heat and allow to cool for 20 mins.
To serve, distribute apple compote over rooibos puddings. Top with cinnamon crumble and decorate glasses with a slice of apple.