Breakfast Panna Cotta

Dessert for breakfast? Why not?

Yogurt panna cotta, granola and roasted strawberries - my idea of the perfect breakfast dessert for summer. It's light, refreshing, and a little indulgent. It's a bit like yogurt parfait which, by the way, is one of my favourite breakfast food and has inspired me to make this dessert.

If you are lazy to make the granola and roasted strawberries for this dessert, replace it with your favourite store brought granola and fresh berries. I promise I won't judge.



Breakfast Panna Cotta

Makes 6

Yogurt Panna Cotta
2 gold strength gelatine sheets (2 grams per sheet)
175 ml pouring cream
175ml milk
50 grams caster sugar
1 vanilla beans, halved and seeds scraped
200 grams greek yogurt (sugar free, unflavoured and full fat)

Roasted Strawberries
500 grams strawberries, hulled and halved
4 tablespoons caster sugar

Granola
200 grams traditional oats
85 grams walnut, roughly chopped
30 grams shredded or flaked coconut
pinch of sea salt
Zest of 1 orange
50 grams unsalted butter, melted
120 ml maple syrup
50 grams dried cranberries (craisins)

To make yogurt panna cotta:
Soak gelatine sheets in cold water until softened.

Meanwhile, combine cream, milk, sugar, vanilla bean and seeds in a small saucepan. Stir over medium heat, and when mixture just starts to simmer, remove from heat.

Squeeze the excess water from the gelatin and stir the gelatine into the warm mixture until dissolves.

Add yoghurt to the mixture and stir until well combine. Strain mixture into dariole moulds.

Refrigerate for 4 hours or preferably overnight.

To turn out the panna cottas, dip each mould into very hot water and give it a little shake. Turn the mould upside down onto a plate and shake gently to dislodge.

To make roasted strawberries:
Preheat oven to 180C conventional (or 160C fan-forced).

Toss the strawberries with the castor sugar. Spread strawberries snugly in a single layer on a deep baking dish/tray. Roast for 40-50 minutes or until the strawberries are soft, starting to caramelise and release their juices.

Allow to cool completely, transfer the strawberries and juices to a bowl, cover with clingwrap, and refrigerate until ready to use.

To make granola:
Preheat oven to 150C fan-forced.

In a large bowl, combine oats, walnuts, coconut, salt and zest.

Heat maple syrup in microwave for 30 seconds or until hot. Whisk melted butter into maple syrup until well combined.

Pour the maple syrup mixture over the oat mixture, and stir until everything is well coated. Spread the mixture in a thin layer on a baking tray lined with baking paper.

Bake for 40-50 minutes or until the granola is deeply golden. Give the mixture a quick stir a couple of times during the bake. Add craisins to the granola and stir to combine.

Allow to granola to cool completely, then store in an airtight container at room temperature.