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Breakfast Panna Cotta

Smooth as silk! These are a real treat, don’t be tempted to fill the glasses too much or you won’t enjoy the rest of this fabulous brunch!
Breakfast Panna Cotta
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You Will Need:

Main Dish
  • 1½ t (7,5 ml) gelatine powder
  • 2 T (30 ml) cold water
  • 1 cup (250 ml) fresh cream
  • 1 t (5 ml) vanilla essence
  • 2 T (30 ml) honey
  • pinch of salt
  • 1 cup (250 ml) plain full cream yoghurt
Strawberry Topping
  • 1 small punnet of strawberries, remove green stem and cut into small wedges
  • black pepper
  • honey to drizzle

Ina’s Tip

Sprinkle 2 t (10 ml) of raw oats in the bottom of the glass before adding the Panna Cotta mixture.

Method:

Sprinkle the gelatine over the cold water and leave to sponge.

Bring the cream, vanilla, honey and salt just to the boil. Remove from the heat, add the hydrated gelatine and stir to dissolve. Allow to cool a little. Add the yoghurt, stir well and fill 6 small glasses only ⅓ full

Cover with cling film and refrigerate, can be made up to three days before.

To serve

Pile the strawberry wedges on top of the Panna Cotta in the glasses.

Grind over a little black pepper and drizzle with honey.

Breakfast Panna Cotta

Smooth as silk! These are a real treat, don’t be tempted to fill the glasses too much or you won’t enjoy the rest of this fabulous brunch!
Breakfast Panna Cotta
  • Serves: 6
  • Recipe Category: Breakfast eggs, dessert cold
  • Products in this recipe:

You Will Need:

Main Dish
  • 1½ t (7,5 ml) gelatine powder
  • 2 T (30 ml) cold water
  • 1 cup (250 ml) fresh cream
  • 1 t (5 ml) vanilla essence
  • 2 T (30 ml) honey
  • pinch of salt
  • 1 cup (250 ml) plain full cream yoghurt
Strawberry Topping
  • 1 small punnet of strawberries, remove green stem and cut into small wedges
  • black pepper
  • honey to drizzle
Ina’s Tip

Sprinkle 2 t (10 ml) of raw oats in the bottom of the glass before adding the Panna Cotta mixture.

Method:

Sprinkle the gelatine over the cold water and leave to sponge.

Bring the cream, vanilla, honey and salt just to the boil. Remove from the heat, add the hydrated gelatine and stir to dissolve. Allow to cool a little. Add the yoghurt, stir well and fill 6 small glasses only ⅓ full

Cover with cling film and refrigerate, can be made up to three days before.

To serve

Pile the strawberry wedges on top of the Panna Cotta in the glasses.

Grind over a little black pepper and drizzle with honey.

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