Breakfast Honey Panna Cotta

Name: Breakfast Honey Panna Cotta
Yield: 4 servings
Ingredients: 3 leaf gelatine; 400 ml whole milk; 100 ml double cream; 3 tbsp honey Plus More for Drizzling; 400 g rolled oats; 50 g pumpkin seeds; 100 g almond flakes; 3 tbsp honey; 1 tbsp maple syrup; 2 tbsp vegetable oil; 50 g Flaked coconuts; 100 g dried fruits; 1 handful berry mix (to Garnish)

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

Ingredients

For the Panna Cotta

Leaf gelatine	3
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
Honey	3 tbsp
Maple syrup	1 tbsp
Vegetable oil	2 tbsp
Flaked coconuts	50 g
Dried fruits	100 g
Berry mix (to Garnish)	1 handful

Instructions

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.