Breakfast Panna Cotta

Panna cotta /panə ˈkɒtə/ noun A chilled Italian dessert made with cream and often milk simmered with sugar and flavorings and set with gelatin, typically served with a caramel or fruit sauce

Ingredients:

Granola Cup

• 1 cup of rolled oats
• 1 cup of puffed rice
• 1/4 cup of sunflower seeds and pepitas
• 1/4 cup of mixed nuts, toughly chopped (I used almonds, hazelnuts and cashews)
• 1/4 cup of dried cranberries
• 1/4 cup of peanut butter
• 1/2 cup of honey (you can also use agave nectar, maple syrup, or golden syrup)
• 2 tbs of coconut oil
• 1 tsp of vanilla extract
• 1 tsp of Dutch ground cinnamon

Lemon and Ginger Panna Cotta

• 1 cup of Greek yoghurt
• 1 cup of milk
• 1 1/2 tsp of powdered unflavoured gelatin
• 1/2 tsp of vanilla extract
• 1/4 cup of caster sugar
• Zest of one lemon
• 1 tsp of finely grated ginger

Method:

Granola Cup

1. In a large bowl combine all of the dry ingredients - rolled oats, puffed rice, seeds and pepitas, mixed nuts, cranberries, and cinnamon.
2. Melt the peanut butter, honey, coconut oil, and vanilla extract on high in a microwave for 30-40 seconds. Mix well to combine.
3. Pour the peanut butter mixture over the dry ingredients and stir to combine.
4. Lightly spray a cupcake tray, I used 1 large tray. Spray and extra just in case you have more mixture, or if you would like smaller breakfast panna cottas.
5. Evenly distribute the granola cup mixture between the cupcake holders (I used 1-2 tbs of mixture per cup). Using the back of your spoon make a well in the cups for the panna cotta.
6. Cool in the fridge for the 30 minutes.
7. Preheat the oven to 170°C and back in the oven for 10-20 minutes, depending on the size of your granola cups. Take out of the oven just as the edges start to brown.
8. Cool on a bench top for 1 hour, or in the fridge for 30 minutes. DO NOT remove the cups until they have completely cooled (otherwise they will break). Set aside on a flat plate ready for the panna cotta mixture!

Lemon and Ginger Panna Cotta

1. Place 1/4 cup of milk into a small bowl and sprinkle the gelatin on top. Stir with a fork until combined and set aside.
2. In a small saucepan warm the remaining 3/4 cup of milk until lightly simmering.
3. Add the vanilla, sugar, lemon zest and ginger. Stir to combine and carefully taste. If you would like it sweeter add a tbs more sugar at a time.
4. Add the bowl of gelatin and whisk until it has dissolved in the warm milk mixture.
5. Strain the mixture into a bowl and add the Greek yoghurt. Stir until fully combined.
6. Pour the panna cotta mixture into the granola cups and refrigerate for 3-4 hours until set.
7. Serve with blueberries, raspberries, strawberries, or any fruit of your choosing!