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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Ingredients

Serves 4

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 gram Rolled Oat
  • 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
  • Handful of Fresh Mixed Berries to garnish

Instructions

Instructions

For the Panna Cotta

For the panna cotta, place the gelatine in a bowl and cover with cold water. Set aside for 5 minutes. Meanwhile, add the milk, cream and honey to a pan over medium-high heat and bring to the boil. Remove from the heat. Drain the gelatine and whisk it into the hot milk mixture. Pour into moulds or jars and place in the fridge to set.

For the Granola

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

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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