BREAKFAST PANNA COTTA
SERVES 6 | GLUTEN FREE | 4.5 HOURS PREP TIME | 10 MINS COOK TIME
300ml full cream milk
3 tbsp raw honey
1 tbsp vanilla bean paste
3 gelatine leaves
200g natural greek yoghurt
300g seasonal fruit, sliced
100g gluten free granola [optional]
Whisk together milk, honey and vanilla in a small saucepan. Place over medium heat. Bring to a simmer and remove from heat.
Soften gelatine leaves in cold water. Squeeze excess water and whisk into hot milk. Allow mixture to cool to room temperature.
Gradually whisk yoghurt into milk mixture until smooth.
Pour into dariole moulds or preferred serving glasses. Place in the refrigerator to set for 4 hours or overnight.
To serve, remove panna cotta from mould and place on a serving plate. Serve
chilled with seasonal fruit, granola and an additional drizzle of honey.