Breakfast Honey Panna Cotta

Breakfast Honey Panna Cotta

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Try this delicious Honey Panna Cotta made with Arla Organic Milk for a perfect, indulgent breakfast or as a dessert.

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Recipe for 4 Servings portions

For the Panna Cotta

  • 3 Gelatin Leaves
  • 400 ml Whole Milk
  • 100 ml Double Cream
  • 3 tbsp Honey Plus More for Drizzling

For the Granola

  • 400 g Rolled Oats
  • 50 g Pumpkin Seeds
  • 100 g Flaked Almonds
  • 3 tbsp Honey
  • 1 tbsp Maple Syrup
  • 2 tbsp Vegetable Oil
  • 50 g Flaked Coconut
  • 100 g Dried Mixed Fruit
  • 1 Handful Fresh Mixed Berries (to Garnish)



Step 1

For the Panna Cotta: Place the gelatine in a bowl and cover with cold water. Set aside for 5 minutes.

Step 2

Meanwhile, add the milk, cream and honey to a pan over medium-high heat and bring to the boil. Remove from the heat.

Step 3

Drain the gelatine and whisk it into the hot milk mixture. Pour into moulds or jars and place in the fridge to set.

Step 4

For the Granola: Heat an oven to 150 degrees fan. In a mixing bowl, combine all ingredients except the flaked coconut and dried fruit. Spread mixture on a baking sheet and bake for 20 minutes.

Step 5

Add the coconut and dried fruit and bake until golden brown and caramelised, about 10-15 minutes further. Transfer to a tray to cool.

Step 6

To serve, unmould each panna cotta into a serving bowl or on a plate and assemble the granola around. Drizzle with honey and top with fresh berries.


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