Breakfast Honey Panna Cotta

Breakfast Honey Panna Cotta

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


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.


For the Panna Cotta
Leaf gelatine
Whole milk
400 ml
Double cream
100 ml
Honey Plus More for Drizzling
3 tbsp
For the Granola
Rolled oats
400 g
Pumpkin seeds
50 g
Almond flakes
100 g
3 tbsp
Maple syrup
1 tbsp
Vegetable oil
2 tbsp
Flaked coconuts
50 g
Dried fruits
100 g
Berry mix (to Garnish)
1 handful